Chicken in Cognac Sauce
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken in Cognac Sauce
Ingredients
- Dry White Wine - 8 fl oz
- Poultry - 2 lbs
- Butter - 4.4 oz
- Parsley - 2.1 oz
- Onion - 2.1 oz
- Garlic - 4 cloves
- Whole egg - 2 pieces
- Cream 22% - 3.5 oz
- Cognac - 2.1 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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