Chicken with Mushroom Cognac Cream Sauce Recipe

Chicken with Mushroom Cognac Cream Sauce

This is an elegant dish that's easy to fix. To make it even easier, use sliced mushrooms from the produce section or salad bar.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 2 bone-in chicken legs
  • 2 bone-in chicken thighs
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 Tbsp. butter
  • 1⁄8 cup minced shallots
  • 1 lb. morel mushrooms, cleaned and trimmed
  • 3⁄4 cup chicken broth
  • 3 Tbsp. cognac
  • 1⁄2 cup heavy cream, at room temperature
  • 1 Tbsp. chopped parsley

Directions

  • Season chicken with salt and pepper. Melt the butter in a medium nonstick skillet over medium-high heat. Add the chicken and cook about 4 to 5 minutes per side, until golden. Transfer the chicken to a plate and set aside.
  • Add the shallots and mushrooms to the skillet and sauté until lightly browned, about 6 minutes, stirring frequently. Add the broth and cognac and bring to a light boil. Reduce heat to medium-low and add the cream in a slow stream, stirring constantly to incorporate.
  • Add the parsley and chicken, along with any accumulated juices. Bring to a low simmer and cook until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes. Serve hot.

Serves: 4

Ingredients

  • 2 bone-in chicken legs
  • 2 bone-in chicken thighs
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 Tbsp. butter
  • 1⁄8 cup minced shallots
  • 1 lb. morel mushrooms, cleaned and trimmed
  • 3⁄4 cup chicken broth
  • 3 Tbsp. cognac
  • 1⁄2 cup heavy cream, at room temperature
  • 1 Tbsp. chopped parsley

Directions

  • Season chicken with salt and pepper. Melt the butter in a medium nonstick skillet over medium-high heat. Add the chicken and cook about 4 to 5 minutes per side, until golden. Transfer the chicken to a plate and set aside.
  • Add the shallots and mushrooms to the skillet and sauté until lightly browned, about 6 minutes, stirring frequently. Add the broth and cognac and bring to a light boil. Reduce heat to medium-low and add the cream in a slow stream, stirring constantly to incorporate.
  • Add the parsley and chicken, along with any accumulated juices. Bring to a low simmer and cook until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes. Serve hot.
Nutrition Information
Amount per serving
Sodium550mg
Total Fat55g
Saturated Fat22g
Protein24g
Cholesterol205mg
Total Carbohydrate11g
Dietary Fiber5g
Sugars3g
Calories660