Best 5 Jls Cognac Chicken Recipes
Indulge in a tantalizing culinary journey with our Cognac Chicken recipes, a harmonious blend of French sophistication and Southern charm. This delectable dish promises an explosion of flavors, featuring tender chicken infused with the rich, nutty essence of Cognac, complemented by a medley of aromatic herbs and spices. Our collection offers a diverse range of Cognac Chicken recipes, each with its unique flair. From the classic French Coq au Vin, where chicken is braised in a flavorful red wine sauce infused with Cognac, to the Southern-inspired Cognac Chicken with Creamy Mushroom Sauce, where succulent chicken breasts are smothered in a velvety Cognac-infused mushroom sauce.
Here are our top 5 tried and tested recipes!
CHICKEN LA TULIPE
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe. He thought it a perfect dish for a man to cook for a woman. (Whether that is also true for men cooking for men and women cooking for women, he said he didn't know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one. Make the cooking "appear effortless," Mr. Reynolds wrote. "Pour things from a great height. Think Fred Astaire, not one of those grunting tennis players."
Provided by Jonathan Reynolds
Categories dinner, project, sauces and gravies, times classics, main course
Time 1h45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees and let morels soak in Cognac 15 minutes. Drain, reserving liquid.
- Saute morels in 1 tablespoon butter for 5 minutes; then add 1/2 cup light cream and reduce by half. Stir in 1/2 teaspoon salt and the cayenne.
- Rub chicken with remaining butter and sprinkle with remaining salt and the pepper. Spoon morels into the body cavity. Roast chicken on one side for 15 minutes, baste and then roast on the other side 15 minutes and baste again. Finally, roast it breast side up for 20 minutes.
- Remove chicken from the oven. Throw away most of the fat from the pan, add the wine and mushroomy Cognac, deglazing, and flambe immediately. Reduce over high heat.
- Shake morels and juices from the chicken into the pot, add 3/4 cup light cream and simmer for 5 minutes, until thickened. Taste for seasoning.
- Cut the chicken into 8 serving pieces, arrange them on the platter and pour the morel sauce over them.
JL'S COGNAC CHICKEN
Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.
Provided by JLSOUKA
Categories Skillet Chicken Breasts
Yield 1
Number Of Ingredients 9
Steps:
- Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
- Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
- Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 1379.3 calories, Carbohydrate 10.3 g, Cholesterol 394.5 mg, Fat 96.7 g, Fiber 1 g, Protein 33.6 g, SaturatedFat 56.2 g, Sodium 630 mg, Sugar 1.2 g
CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE
The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.
Provided by BecR2400
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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).
JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
HERB ROASTED COGNAC CHICKEN
This is for my mystery chef challenge
Provided by Lisa 'Gayle' Goff
Categories Roasts
Number Of Ingredients 14
Steps:
- 1. slice 3 cloves of garlic set aside
- 2. poke about 10 holes in each chicken breast with a knife and use about 2T Cognac to pour onto all the holes, stuff the holes with the sliced garlic then pour the rest of the cognac over them and place in a zip lock bag and place in the refrigerator for about an hour.
- 3. chop herbs and put them in a bowl, add cumin, red pepper flakes and paprika, toss with your fingers set aside.
- 4. slice the rest of the garlic and scallions and set aside
- 5. pre heat oven to 350 degrees
- 6. in a cast iron skillet or oven safe skillet put 2T butter and 2T olive oil heat over high flame
- 7. take chicken out of the bag(reserve cognac) sprinkle with salt and pepper now take herb mixture and spead it into breasts, patting lightly to make it stick.
- 8. place herb side down in the hot skillet we are searing them not cooking through , turn after 2 minutes and then flip to the other side for 2 minutes, flip back to herb side REMOVE FROM HEAT THEN add any leftover herb mixture, garlic, scallions, 2T butter and 4T of the reserved cognac to pan, if it does not flare on it's own, light a match to ignite cognac and burn off alcoholand return to burner, once the flames have gone out remove pan from heat and place the whole pan in the oven to finish cooking about 25-30 minutes. ***Remember that if the pan is hot and you add cognac, which is a high alcohol liquor, it may flare up. I would always suggest that you take the pan off the heat when you add any alcoholic ingredient, then put it back on heat to flame. Safety before all else in the kitchen. :) (Thanks Pam)
- 9. I served this with potatoes and a tomato-cucumber-mint salad (recipe to be posted seperately)
Tips:
- Use a good quality cognac. A good cognac will add a rich, complex flavor to the chicken. Look for a cognac that is at least VSOP (Very Superior Old Pale) or XO (Extra Old).
- Don't overcook the chicken. Chicken breasts can dry out easily, so it's important to cook them until they are just cooked through. Use a meat thermometer to check the internal temperature of the chicken; it should be 165 degrees Fahrenheit (74 degrees Celsius).
- Use a heavy-bottomed skillet. A heavy-bottomed skillet will help to evenly distribute the heat and prevent the chicken from sticking.
- Don't crowd the skillet. If you overcrowd the skillet, the chicken will not cook evenly. Cook the chicken in batches if necessary.
- Deglaze the pan with cognac. After the chicken is cooked, remove it from the skillet and set aside. Add the cognac to the skillet and bring it to a simmer. Scrape up any browned bits from the bottom of the skillet. This will create a delicious sauce.
- Serve the chicken immediately. Cognac chicken is best served immediately, while it is still hot and juicy.
Conclusion:
Cognac chicken is a classic dish that is easy to make and always a hit with guests. The combination of cognac, cream, and mushrooms creates a rich, flavorful sauce that perfectly complements the tender chicken. This dish is sure to impress, whether you are serving it for a special occasion or a casual weeknight meal.
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