Chicken with Cognac Sauce

Page 248

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

A simple roasted chicken with a rich cognac sauce. The chicken was a bit under-done, it needed about 15 additional minutes.

The sauce was complicated - chicken broth and wine, reduced, a flour/butter mix added, cooked, add cream, strain, cognac. I used good quality ingredients, and the sauce had great flavor, but we didn't like it with the chicken.

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