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Roasted Chicken with Cognac Sage Gravy

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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 1/4 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.