Cognac Chicken au Poivre

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This amazing, company-worthy dish is ready in about 30 minutes. Cognac is the signature flavour in the sauce. Other than that it is all pantry staples. The seasoning uses coarse ground black pepper instead of a peppercorn sauce. Choose any sturdy, textured pasta to help deliver sauce in every bite.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: French

Servings: servings

Calories: 835kcal

Author: Carolyn Hetke

Ingredients

8 oz rotini pasta or substitute any sturdy, textured pasta
½ cup reserved pasta water
1 lb skinless, boneless chicken thighs, cut into 1 " pieces Can substitute chicken breast
1 ¼ teaspoon coarse salt, plus more for pasta water divided 1 + ¼
1 ½ teaspoon coarse ground black pepper, plus more for garnish divided 1 + ½
2 Tbsps vegetable oil
½ cup shallot, chopped fine
8 oz mushrooms sliced
1 tablespoon garlic, minced
¼ cup Cognac Can substitute Brandy. See Note 2.
½ cup chicken stock unsalted or low-sodium
½ teaspoon dried thyme
8 oz creme fraiche or ½ cup of 10% or heavy cream See Note 2.
4 oz grated Parmesan cheese plus more for garnish
chopped chives for garnish optional

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook for about 2 minutes less than package indicates. You want it to be even less than al dente. Drain and reserve ½ cup for later.
While the pasta is being prepared, season the chicken with 1 teaspoon each of the salt and pepper.
Heat oil in a large skillet, big enough to hold the finished dish. (Preferably NOT non-stick.)
Add the chicken in a single layer and cook over medium heat, undisturbed to brown for about 4 minutes. Stir and allow to cook another 3 minutes. Remove to a bowl. DO NOT wipe the skillet.
Return the skillet to the heat and cook the shallot and mushrooms until mushrooms have released their liquid, about 7 minutes. Add the garlic and cook 1 minutes. Remove the skillet from the heat and add the Cognac. Return pan to the heat and scrape up all the brown bits until. Continue cooking until Cognac is almost evaporated, about 1 minute.
Add the chicken stock, remaining salt and pepper and thyme. Simmer for about 5 minutes until reduced by half.
Add the chicken and pan juices, pasta, creme fraiche and pasta water to the skillet. Stir until well mixed and heated through, about 2 minutes.
Remove skillet from the heat and stir in the Parmesan cheese.
Divide among 4 bowls and garnish with more cheese, black pepper and chives, if desired.

Notes

Cognac is the signature taste of this dish and is worth the splurge. You can often find it sold in small quantities. Brandy can be substituted and it will still be delicious.
Crème fraîche has a higher fat content than sour cream and a slight tang. You can substitute 10% or heavy cream. I suggested a lesser amount so the sauce would not be too thin. You can adjust the quantity of cream if the sauce is too thick, but start with the lesser amount of cream. Sour cream could be used in a pinch but it has a tendency to separate so only add it at the end and make sure it doesn't boil.
This dish would be equally tasty served over mashed potatoes. In that case reserve ½ cup of the potato water to add body to the sauce.

Wine Pairing

This is a great dish to go with a rich Chardonnay or full-bodied White Grenache.

For reds, a Rhône blend or a Beaujolais would work nicely.

Nutrition