Chicken with Riesling & Cognac

We here at Au Bon Goût Boutique made this recipe using chicken breasts, pounded down into thin tenderloins.  But you can use the whole chicken, or just the breasts.  The end result will be the same:  delicious!

Degree of Difficulty:  Easy

        

The Chicken in Riesling is a French regional dish from Alsace. The Chicken is braised using chicken stock with a sweet Riesling wine that yields a delicious round and fruity sauce.  Easy to make and delicious to eat. 

The recipe below serves approximately 4 people

INGREDIENTS  

  • 1 chicken cut in 6 pieces. 
  • 200 ml / 6.7 fluid oz chicken stock. 
  • 200 ml / 6.7 fluid oz Riesling wine (must be medium dry or sweet). 
  • 50 ml /1.7 fluid oz cognac 
  • 150 grams /5.3 oz mushrooms 
  • 60 grams / 2.1 oz chopped shallots 
  • 100 ml 3.5 fluid oz cream (heavy cream) 
  • 2 garlic cloves (germ removed) 
  • 1 small twig of thyme 

Cooking time – 30 mins part covered 

INSTRUCTIONS 

  • Saute the mushrooms in oil till they are just coloured, and then reserve   
  • Colour the chicken in oil on a high heat on both sides until a blonde colour – say 1 minute each side – and reserve the pieces. 

  • Reduce the heat and saute the shallots, garlic and thyme for a few minutes in the oil remaining from colouring the chicken. 

  • Raise the heat and add the cognac and deglaze the pan until the cognac is nearly all evaporated. 

  • Add the mushrooms and chicken pieces back into the pan and pour the chicken stock (preferably made from the chicken off cuts) and the riesling and bring to the boil.  Once boiling simmer partly covered for 15 minutes. 

  • Remove the chicken breasts and keep them warm in the oven at 60C (140F) and then continue cooking the legs for a further 15 minutes, after which remove the legs and keep them in the oven with the breasts. 

  • Increase the heat to high and boil the remaining sauce for about 4-5 minutes to concentrate the flavours. 

  • Add the cream, stir in and continue reducing on a medium heat for about 5 minutes so as to thicken the sauce (although it may also be thickened by stirring in an egg yolk or arrowroot).  The sauce is ready when it reaches a spoon-coating consistency. 

  • Turn off the heat, return the chicken pieces to the pan and coat them with the sauce. 

Au Bon Gout Boutique Staff Comment # 1
Don't forget to pour yourself a glass of Riesling to enjoy while making this delicious meal

Here is The French Cooking Academy's instructional video for making Chicken in Riesling & Cognac. Bon Appétit


2 comments


  • Donna W-J

    I made a beurre manie to increase the thickness of the sauce; I also doubled the recipe as we wanted left overs. While it tasted delicious after made, next-day, the remaining portions tasted even better. What was nice was cleanup—only a few pans were used. Serve this dish with a nice Riesling and accompany the dish with some Beauvillé linens to complete your tabletop. We recommend after making this dish, you serve it in one of our large Pillivuyt Baker —ideal for reheating! And perfect dish if planning a party —you can make this dish in advance, freeze, and reheat just as your wine is chilling and guests are arriving!


  • Lisa F.

    I made it too. I used chicken thighs and whole breasts. It was delicious!


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