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Old 01-26-2006, 09:02 AM   #1
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Cognac Chicken

I would like to try this dish w/o flambeing. Any thoughts? TIA.


1 whole frying chicken -- cut up
1 cup Cognac
1/4 cup all-purpose flour
salt & black pepper, to taste
1/2 cup butter
1 pound pearl onions
1/2 pound mushrooms -- chopped
1 clove garlic -- minced
1/2 teaspoon ground allspice
1 cup dry red wine
1/2 cup chicken stock
1 egg yolk
2 tablespoons light cream

Marinate chicken in 1/2 cup brandy for 20 minutes.

Season flour with salt and pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in butter. Add onions, sprinkle with any remaining flour, and cook one minute.

Pour remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out. Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer for 45 minutes to an hour.

Beat egg yolk with cream. Stir into chicken mixture and cook until sauce thickens slightly. Do not allow to boil. Serve immediately.


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Old 01-26-2006, 09:06 AM   #2
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
You still have to cook off some of the alcohol. If you choose not to flambe', add the cognac with the other liquids and let the alcohol simmer off as the chicken cooks for the 45-60 minutes.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-26-2006, 10:10 AM   #3
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Location: Boston
Posts: 9,199
Plus I would use less brandy. A whole cup seems like a lot.
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