Homemade Chicken Casserole with Cream Cognac Sauce

Name: Homemade Chicken Casserole with Cream Cognac Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds chicken, whole two birds; 1 cup cognac; 1 dash thyme; 1 small bay leaves crushed; 1 slice bread; 1/2 cup cream; 1/2 teaspoon peppercorns; 1/2 cup veal; 6 each mushrooms diced; 1 cup cognac; 1/2 teaspoon peppercorns; 1 cup veal; 1/2 cup cream

Servings: persons

5 pounds chicken, whole two birds
1 cup cognac
1 dash thyme
1 small bay leaves crushed
1 slice bread
1/2 cup cream
1/2 teaspoon peppercorns
1/2 cup veal
6 each mushrooms diced
1 cup cognac
1/2 teaspoon peppercorns
1 cup veal
1/2 cup cream

1
To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact.
2
Disjoint the wing and continue boning along the wishbone.
3
Turn the chicken over and cut along the back bone, carving out the meat from the bone.
4
Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact.
5
Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass.
6
Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken.
7
Remove the thigh bone, leaving meat attached to the chicken half.
8
Cut around the knob end of the leg, releasing the skin and the tendons.
9
Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed.
10
Cut the knob off the end of the leg bone.
11
Repeat the process with the second half of the chicken.
12
Marinate the chicken meat for one hour in cognac, thyme and bay leaf.
13
Prepare the stuffing and arrange with chicken in casserole dishes.
14
Pour sauce over.
15
Bake.

1199

kcal

Calories

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 pounds chicken, whole two birds, 1 cup cognac, 1 dash thyme, 1 small bay leaves crushed, and more.

Yes, Homemade Chicken Casserole with Cream Cognac Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!