Old Village Supper (Home) Mt. Pleasant
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Chicken sautéed in Viogner

France – Alsace

butchered chicken (breasts cut in half = 8 pieces)
bouquet garni (leek, parsley, thyme, bay leaf)
2 tablespoons evo
3 tbs butter
kosher salt and fresh ground pepper
½ cup plus 2 tablespoons water
3 tablespoons cognac
2 cups viogner
2 finely chopped shallot
2 cups thickened veal stock

Salt and pepper all chicken pieces only on flesh side. Heat oil on high heat and cook chicken skin side down. Brown then flip. Drain off fat using lid. Add butter then shallots, rolling chicken to pick up shallots without burning them! Pour in cognac and Garni, then add wine and let reduce 10 min turning. Add veal stock and cook on low another 15-20 minutes. Remove chicken to a side plate, turn heat on medium high and reduce stock until it sticks to the back of a spoon.