Chickenwithtomatocognacwinesauceandmushrooms 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).

WINE SAUCE CHICKEN

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.