This is a very delicious french dish. The sauce makes chicken heavenly tender.
Chicken meat (better thighs) 600 g
butter 2 tb.s
olive oil 2 tb.s.
sage leaves 5
garlic cloves 4-5 (do not peel)
100 ml dry white wine
45 ml cognac
2 tb.s. dijon mustard
200 ml chicken stock or water
salt, peper
100 ml cream
1 tb.s. flour
On frying pan heat butter and oil, sage leaves and garlic. Add chicken and fry until golden color. Take the meat out. Add wine and cognac to the pan and wait until alcohol is evaporated. Then add mustard, mix well. Return chicken to the pan with a stock, salt and peper and cook it for about 20 minutes.
After meat is ready, take it out, pour cream into the sauce (if it's too little, add also water, if too much watery, evaporate a little) and flour and whisk. Serve with sauce and potato mash, for example.
Chicken meat (better thighs) 600 g
butter 2 tb.s
olive oil 2 tb.s.
sage leaves 5
garlic cloves 4-5 (do not peel)
100 ml dry white wine
45 ml cognac
2 tb.s. dijon mustard
200 ml chicken stock or water
salt, peper
100 ml cream
1 tb.s. flour
On frying pan heat butter and oil, sage leaves and garlic. Add chicken and fry until golden color. Take the meat out. Add wine and cognac to the pan and wait until alcohol is evaporated. Then add mustard, mix well. Return chicken to the pan with a stock, salt and peper and cook it for about 20 minutes.
After meat is ready, take it out, pour cream into the sauce (if it's too little, add also water, if too much watery, evaporate a little) and flour and whisk. Serve with sauce and potato mash, for example.
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