Roasted Chicken with Cognac Sage Gravy
Roasted Chicken with Cognac Sage Gravy
Ingredients
Chicken
- 5 split breasts
- paprika, salt, pepper
- 4 T. melted butter
- olive oil
- 6 carrots, peeled and sliced
- 8 garlic cloves
- 1 onion cut up
Gravy
- 6 tablespoons butter
- 1 large red onion, halved and sliced ¼ inch thick
- 4 large garlic cloves
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 T. cognac
- 10 large fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
Instructions
Chicken
- Lay chicken in a roasting pan and brush with butter.
- Season well with salt and paprika.
- Scatter carrots, garlic, onion into the pan and drizzle with olive oil. Salt the veggies.
- Roast at 425 30-40 mins, tossing veggies once, or until 165 internal temp. (If using convection setting it will roast faster.)
Gravy
- Melt the butter in a large saucepan over medium heat.
- Add onion and garlic and saute, stirring often, for 15 to 20 minutes
- You want the onions to caramelize.
- Sprinkle the flour on the onions and cook 2 mins.
- Stir in the chicken stock, Cognac, sage leaves, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally.
- Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
- Once the chicken is cooked, remove the chicken and veggies from the pan and place on serving platter.
- Heat roasting pan over medium heat and add the wine.
- Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan.
- Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
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