French🥩 Meat

Poulet Sauté Ronsard: Classic Sautéed Chicken with Cognac & Cream Sauce

Name: Poulet Sauté Ronsard: Classic Sautéed Chicken with Cognac & Cream Sauce
Total time: 55 min
Cuisine: French
Ingredients: ~1½ kg Chicken, cut into pieces; ~3 tbsp All-purpose flour; ~1 tsp Salt; ~½ tsp Black pepper; 1-2 tbsp Olive oil; ~2 tbsp Butter; ~3-4 Shallots; ~2 Carrots; ~3 cloves Garlic; 1 Tomato; ~3 tbsp Cognac or brandy; 1 glass Dry white wine; ~2 Bay leaf; 100-125 ml Heavy cream

⏱ 55 min

An elegant one-pot chicken dish originating from the now-closed Hôtel du Cheval Rouge in France's Loire Valley. Flour-coated, seasoned chicken pieces are sautéed until golden, then simmered with aromatic vegetables (shallots, carrots, garlic) and deglazed with cognac and dry white wine. The dish is finished with a rich cream sauce, creating a sophisticated yet simple preparation that brings timeless French culinary tradition to the home kitchen.

Adapted from a video by French Cooking Academy

Poulet Sauté Ronsard: The Classic French Chicken Dinner You Should Know

Watch on YouTube

Ingredients

Chicken, cut into pieces~1½ kgest.
All-purpose flourFor dusting chicken~3 tbspest.
Salt~1 tspest.
Black pepper~½ tspest.
Olive oil1-2 tbsp
Butter~2 tbspest.
Shallots~3-4est.
Carrots~2est.
Garlic~3 clovesest.

Steps

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1
Melt olive oil and butter in a sauté pan over medium-high heat. Mix flour, salt, and black pepper together, then dust the chicken pieces with this mixture. Add the floured chicken to the hot pan and sauté for about 5 minutes on the first side until lightly golden.
2
Turn the chicken pieces over and sauté for another 5 minutes on the second side until also lightly golden.
3
Remove the chicken pieces temporarily and set them aside on a plate. Add minced shallots, sliced carrots, and garlic to the same pan on medium heat to avoid burning. Sauté for 2-3 minutes until the vegetables begin to soften.
4
Pour cognac into the pan to deglaze, heating for 1-2 minutes to incorporate the caramelized bits from the bottom. Return the chicken and wings to the pan, nestling them on the vegetable bed. Add the tomato, bay leaf, and the glass of dry white wine.
5
Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes. Optionally, remove the chicken breasts after 15 minutes and keep them warm in a 50-60°C warm place to prevent overcooking.
6
Once the chicken is tender, remove all pieces and set them aside on a plate. Optionally, place the chicken under the grill for a brief moment to restore a golden crispy skin.
7
Increase the heat to high and add the heavy cream (about 100-125 ml) to the pan sauce. Stir well and bring to a vigorous boil for a few minutes until the sauce reaches a spoon-coating consistency—it should lightly cling to the back of a spoon.
8
Remove from heat. Pass the sauce through a fine sieve into a smaller pot. Taste the sauce and adjust seasoning with salt and pepper as needed. If additional cognac flavor is desired, stir in a raw tablespoon of cognac and let it simmer gently for a few minutes to preserve its aromatic characteristics.
9
Plate the sautéed chicken and pour the creamy sauce over it. Serve alongside saffron rice or pasta.

Poulet Sauté Ronsard: Classic Sautéed Chicken with Cognac & Cream Sauce

Ingredients

Steps

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