Chicken With Tomato Cognac Wine Sauce And Mushrooms Recipes

CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Season the chicken pieces with salt and pepper.
• heat oil and butter in a large Dutch oven over medium heat.
• Add in the chicken pieces and brown on both sides; remove and set aside.
• To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
• Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
• Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
• Return the browned chicken back to the pan.
• Cover and bake for about 45 minutes, or until the chicken is done.
• Remove the cooked chicken to a large platter, tent with foil to keep warm.
• Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
• Add in parsley, basil and dried oregano; simmer for a few minutes more.
• Season with salt and pepper to taste.
• Serve the sauce on the cooked linguine with the chicken.
• Pass the parmesan cheese at the table.

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE

Steps:

• Season the chicken with the salt and pepper.
• Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
• Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
• With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
• Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).