Pollo al cognac

Dish

Pollo al cognac

Chicken with Cognac Sauce

Pollo al cognac is made by sautéing chicken breasts in butter until they are golden brown. The chicken is then removed from the pan and set aside. In the same pan, shallots and garlic are sautéed until they are soft. Cognac is added to the pan and allowed to cook for a few minutes. Chicken broth and heavy cream are then added to the pan and the sauce is allowed to simmer until it thickens. The chicken is then added back to the pan and allowed to cook in the sauce for a few minutes. The dish is typically served with pasta or rice.

Jan Dec

Origins and history

Pollo al cognac originated in Italy and is a classic Italian dish. It is believed to have been created in the 19th century.

Dietary considerations

Gluten-free, can be made dairy-free by substituting heavy cream with coconut cream

Variations

Variations of Pollo al cognac include using different types of alcohol such as brandy or whiskey instead of cognac. Some recipes also call for the addition of mushrooms or bacon to the sauce.

Presentation and garnishing

Pollo al cognac can be garnished with fresh herbs such as parsley or thyme. The dish can be presented on a bed of pasta or rice.

Tips & Tricks

To make the dish even more flavorful, marinate the chicken in the cognac for a few hours before cooking.

Side-dishes

Pollo al cognac is typically served with pasta or rice. A side salad or steamed vegetables can also be served with the dish.

Drink pairings

A full-bodied red wine such as a Chianti or a Cabernet Sauvignon pairs well with Pollo al cognac.