A great way to practice your sauté skills with this classic one-pot chicken in a wine and cognac sauce from the old days
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11 Comments
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I’d love to see the Saffron Rice please.
I would appreciate your version of saffron rice. The chicken and sauce look wonderful!
Manifique
A nice looking one pan meal. Cheers, Stephane! 👍🏻👍🏻✌🏻
Did you pass the sauce through a chinois to get the final texture, and then add some of the veg back into it? I missed the technique somehow…?
Looks wonderful, Stephane. One minor critique: seems a waste of effort to crisp up the chicken that last time for the color (and it's beautiful), then pour sauce over it to cover it up. Probably dish a little sauce next to the chicken to reveal that beautiful golden color for presentation. Picky, I know, but one does eat with their eyes as well as the mouth. No matter, this is one recipe I'll try. Merci Stephane!
Your videos always make me happy. Haha. Just always a delight to see and hear. Thank you for all the inspiration and education. 🙌🏼
What no mushrooms?? I didn't know you can cook a French dish without mushrooms.
Can I come with a fork 🍴?😅😅😅
Oooh That looks delicious. Pretty sure I need this in my life. And, happily, I somehow have an abundance of cognac in the house!! (but I’ll be careful …)
I hope to try this one in the next week or two.