Chicken With Tomato Cognac-wine Sauce And Mushrooms

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (4 lb) frying chicken, cut into pieces
• salt and pepper
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 3/4 lb fresh button mushrooms (thinly sliced or chopped)
• 2 teaspoons dried chili pepper flakes (or to taste)
• 2 tablespoons flour
• 1/2 cup dry wine
• 2 tablespoons cognac (can use a little more if desired)
• 1 cup chicken broth
• 3 cups canned chopped tomatoes, drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon dried oregano
• salt and pepper
• cooked linguine
• grated parmesan cheese

Recipe

• 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.