This recipe serves
4
Fricasse de poulet au cognac
Cognac chicken
Ingredients
- 1
- 50g
- 20g
- 50g
- 400g
- 1 Pinch
- 1 Pinch
- -
- -
- -
- -
- -
- -
- -
- Whole corn fed chicken, cut into 8
- (2 thighs, 2 drumsticks & the 2 breast cut into half each)
- Butter
- Groundnut oil
- Cognac
- Crème fraiche
- salt
- pepper
Cook
- Use a hot thick bottomed frying pan for this recipe.
- Add the oil, followed by the butter and chicken pieces.
- Gently cook the chicken for 5 minutes on each side until golden.
- Season with salt and pepper.
- Reduce the heat, cover with a tight fitting lid and allow the meat to cook very gently for a further 10 minutes.
- Remove the lid, turn the heat onto full.
- Add the Cognac, then flambé the chicken.
- Allow all the alcohol to burn off before adding the crème fraiche.
- Bring the sauce to the boil, then reduce to consistency.
- Correct the seasoning, serve.
Equipment required
- Chopping board
- Cooks knife
- Heavy bottomed casserole with a lid
Regional French food
This recipe originates from:
South West
