Chicken In White Wine And Cognac
A rich and flavorful chicken dish infused with white wine and cognac, complemented by ham and vegetables, perfect for elegant dinners or special occasions.
Ingredients
- 3 chicken breasts
- 2 Tbsp. vegetable oil ⓘ
- 1/4 lb. boiled ham ⓘ
- 4 carrots ⓘ
- 12 small white boiling onions ⓘ
- 1 clove garlic ⓘ
- 1/4 tsp. thyme ⓘ
- 1 bay leaf
- 3 sprigs parsley ⓘ
- 1/4 tsp. tarragon ⓘ
- 1 Tbsp. tomato paste ⓘ
- 1/2 cup chicken broth ⓘ
- 1 1/2 cups white wine ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 Tbsp. flour
- 1 Tbsp. polyunsaturated margarine ⓘ
- 2 Tbsp. cognac ⓘ
Instructions
- In a 4-quart Dutch oven, brown chicken breasts split and skinned in hot vegetable oil.
- Drain off excess oil after browning.
- Cut boiled ham into 1/4-inch strips.
- Add ham, peeled carrots cut in chunks, peeled small white onions, garlic, thyme, bay leaf, parsley sprigs, and tarragon to the browned chicken.
- Add tomato paste, chicken broth, white wine, salt, and pepper to the mixture.
- Simmer uncovered for 1 hour; remove parsley sprigs and bay leaf.
- Mix flour with margarine until blended, then add to the stew and stir until lightly thickened.
- Float cognac over the top, light with a match, and serve in a ring of rice garnished with mushroom caps.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in white wine and herbs for a few hours before cooking. If you don't have cognac, a splash of brandy or even a dry sherry can work as a substitute. For a quicker prep, you can use frozen pearl onions instead of peeling fresh ones. Additionally, adding mushrooms can enhance the dish, similar to how they are used in Chicken Provencal.
Serving Suggestions
Serve this dish over a bed of fluffy rice or alongside creamy mashed potatoes to soak up the flavorful sauce. Garnish with fresh parsley for a burst of color and freshness. It pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. For a special occasion, consider serving with a side of roasted asparagus.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of broth or wine to maintain moisture. If frozen, thaw overnight in the fridge and reheat using the same method for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In White Wine And Cognac contains roughly 358 calories, with 22g protein, 65g carbohydrates, and 9g fat. It is an excellent source of vitamin C (245% of the Daily Value), iron (175% of the Daily Value), and calcium (69% of the Daily Value). Note that it is relatively high in sodium, at 1358mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different cuts of chicken for this recipe?
Yes, you can use thighs or drumsticks instead of breasts if you prefer darker meat. Just adjust the cooking time, as dark meat typically takes a bit longer to cook through. Ensure the internal temperature reaches 165°F for safety.
What if I don’t have white wine on hand?
If you don’t have white wine, you can substitute with chicken broth mixed with a splash of vinegar or lemon juice to mimic acidity. Alternatively, using a non-alcoholic white wine or grape juice can work in a pinch, although it will alter the flavor slightly.
How can I make this dish more flavorful?
To enhance the flavor, consider adding a splash of Dijon mustard or a teaspoon of smoked paprika to the sauce. Fresh herbs like rosemary or basil can also elevate the dish. For even more depth, sauté mushrooms with the chicken at the beginning of the cooking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).