Pairs well with Sautéed Chicken La Ronsard
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Sautéed Chicken La Ronsard
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A classic one-pot sautéed chicken dish cooked in a rich cognac and dry white wine sauce with aromatic vegetables, finished with cream and served with saffron rice.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken pieces (including wings) - watch the video to see (dust with flour and season with salt and pepper)
- olive oil - 1-2 tablespoons (for sautéing)
- butter - 1-2 tablespoons (for sautéing)
- shallots - watch the video to see (finely chopped)
- carrots - watch the video to see (sliced)
- garlic - watch the video to see (minced)
- cognac - about 50 ml (reduced from 70 ml) (used for deglazing; reduced amount to avoid flambe hazards)
- dry white wine - about 125 ml (for braising)
- tomato - 1 medium (one tomato, chopped, used as an accent)
- bouquet garni - 1 bouquet garni (herb bundle for flavoring)
- cream - 100-125 ml (added at the end to finish the sauce)
- salt - watch the video to see (to taste)
- pepper - to taste (multigrain pepper used for seasoning)
Instructions
- Prepare chicken: Dust chicken pieces with flour and season with salt and pepper.
- Sauté chicken: Heat olive oil and butter in a sauté pan. Add chicken pieces (skin side down optional) and sauté for about 5 minutes on one side until lightly colored, then turn and cook for another 5 minutes.
- Remove chicken and cook aromatics: Remove chicken from pan and keep warm. In the same pan, sauté shallots, carrots, and garlic over low heat to avoid burning, for 2-3 minutes.
- Deglaze with cognac: Add cognac to the pan to deglaze, raising heat to reduce for about 1-2 minutes without igniting.
- Return chicken and add remaining ingredients: Place chicken back in pan on top of vegetables. Add chopped tomato and bouquet garni.
- Add wine and simmer: Pour in dry white wine, bring to a light boil, then reduce heat, cover, and simmer for 30 minutes. Optionally remove chicken breasts halfway through and keep warm in a low oven (50-60°C).
- Finish chicken: Remove chicken from pan and briefly grill to crisp the skin.
- Make sauce: Add cream to the pan and bring to a brisk boil, reducing until sauce coats the back of a spoon.
- Season sauce and serve: Adjust seasoning with salt, pepper, and a tablespoon of raw cognac to enhance flavor. Pour sauce over chicken and serve with saffron rice or pasta.
