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Chicken With Tomato Cognac-Wine Sauce and Mushrooms

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“This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Season the chicken pieces with salt and pepper.
  3. heat oil and butter in a large Dutch oven over medium heat.
  4. Add in the chicken pieces and brown on both sides; remove and set aside.
  5. 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.
  6. Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
  7. Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
  8. Return the browned chicken back to the pan.
  9. Cover and bake for about 45 minutes, or until the chicken is done.
  10. Remove the cooked chicken to a large platter, tent with foil to keep warm.
  11. Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
  12. Add in parsley, basil and dried oregano; simmer for a few minutes more.
  13. Season with salt and pepper to taste.
  14. Serve the sauce on the cooked linguine with the chicken.
  15. Pass the parmesan cheese at the table.

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