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French Chicken Recipe: Cognac Chicken

Chicken breasts are seasoned with herbes de Provence then seared until golden, baked with vegetables, and a cognac sauce. This dinner looks fancy but it's super easy to make and has just 4 net carbs per serving. An all purpose red blend wine or a Riesling are just right with this dish, in my opinion. Serve with a crispy salad and you're good to go!
Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings 2
Calories 551kcal
Author Marye

Ingredients

  • 1 pound chicken breast , boneless skinless - butterflied for quick cooking
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons herbes de Provence
  • 2 tablespoons oil
  • 1/4 cup carrots , sliced
  • 2 tablespoons onion , cut in rings or diced
  • 1/3 cup celery , diced
  • 1/2 cup chicken stock
  • 1/4 cup cognac
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat the oven to 375F and spray a casserole dish with cooking spray.
  • Mix the salt, pepper, and herbes de Provence together.
  • Sprinkle the chicken breast with the olive oil and rub the herb mixture all over it.
  • Add the oil to a heavy frying pan (I use cast iron) and heat until it shimmers.
  • Add the vegetables and saute quickly, allowing them to caramelize and get some color but not allowing them to burn.
  • Remove the vegetables from the pan and place in the bottom of the prepared casserole.
  • Add a little more oil if needed and bring the pan back up to where the oil shimmmers.
  • Carefully lay the chicken breast in the hot pan.
  • Let it saute for about 2 minutes, or until it is golden brown then flip over and let the other side saute.
  • Add to the casserole dish and place in the oven.
  • Bake for 10 minutes.
  • Remove the pan from heat and away from flame. Add the cognac and use a spatula to loosen any bits of vegetable or chicken stuck to the bottom of the pan.
  • Add the chicken stock and return to the heat.
  • Bring to a boil, turn down the heat, and let the liquid simmer until reduced to about 1/4 a cup.
  • Remove casserole from oven, pour the reduced liquid over the chicken, and continue to bake for 10 minutes, or until a insta read thermometer registers 160F.
  • Remove from oven and let stand for 5 minutes before serving. During that time it will continue to cook to a safe 165F and be juicy and tender!

To Butterfly Chicken Breast

  • Dry the chicken breast with paper towel.
  • Lay it flat on a plastic cutting board.
  • Gently place your hand flat on top of the chicken breast to keep it in place. Using a very sharp knife cut the chicken in half horizontally through the thickness.
  • Separate into two pieces. Proceed with recipe.

Notes

Sometimes I like to add a tablespoon of butter to the cognac/stock mixture just before I pout it over the chicken. Yum!