Chicken in Cognac Sauce
Main Dishes • French
Description
Chicken in Cognac Sauce
Ingredients
- Dry White Wine 10 fl oz
- Poultry 0 lbs
- Butter 5 oz
- Parsley 0 oz
- Onion 0 oz
- Garlic 4 cloves
- Whole egg 2 pieces
- Cream 22% 5 oz
- Cognac 0 oz
- Ground Black Pepper to taste
- Bay leaf 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Tie the legs and wings of the chickens and place the bodies in a cast-iron roasting pan, pour in the wine, add 100 g of butter, salt, pepper, parsley, onion, garlic, and bay leaves. Place the roasting pan over low heat. During cooking, baste the chickens with the juices that form.
Step 2
Remove the cooked chickens from the roasting pan, untie them, coat them all over with egg yolk, and drizzle with melted butter. Then, roast the chickens in a well-heated oven (at 190–200 degrees C), on the stove, or on an electric grill, carefully turning them to avoid damaging the layer of breadcrumbs.
Step 3
Prepare the sauce from the juices in which the chickens were roasted, adding cream and cognac.
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