Bistro Chicken in a Wine, Cognac and Mushroom Sauce

Chicken Bistro in Wine and Cognac.jpg

Bistro Chicken in a Wine, Cognac and Mushroom Sauce

  • Serves:7
  • Prep Time:PT0H0M 0H   0M
  • Cook Time:PT0H0M 0H   0M
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  • ¼ cup Vegetable Oil
  • 1 tbsp Butter
  • 4 chicken thigh, , with skin if organic/pastured chicken
  • 1 cup Dry Red wine
  • ¼ cup Cognac
  • 1 cup Chicken Stock
  • 1-2 cup All Purpose Flour for dredging
  • 1 lb White Mushrooms, sliced or quartered
  • 1 lb Pearl Onions, blanched for 2 min in boiling water, then drained and peeled
  • 1/3 lb Bacon, sliced or cubed and blanched
  • 1 tbsp Fresh Chervil, (or Thyme)
  • To taste Salt & Pepper


Preheat the oven at 325°F.

Season the chicken thighs on both sides with ample salt and pepper. Dredge the chicken breasts in the flour, coating both sides well but shaking off any excess.

Heat some of the oil on medium heat in the hot sauté pan and sauté the chicken for about 3-5 min until lightly browned on both sides. Reserve the chicken.

Add the bacon to the pan with a little butter if needed, and cook gently until light golden brown, reserve with the bacon. Add the onions to the pan and cook, stirring for about 6 min until lightly browned and add the cognac, stir well and then add the mushrooms and cook, stirring often until they have render most of their juices about 3 min.

Add the wine and the stock to the pan and bring to a boil over medium heat. Reduce the heat to medium for few minutes (5 min). Return the chicken and bacon in the pan; add the salt, pepper and the chervil. Cover and place in the oven until the chicken is tender, 15-20 min.


• Cook’s knife
• Ovenproof sauté pan
• Stockpot for blanching

Mushroom Asparagus Frittata

Mushroom-Asparagus Frittata kitchen on Fire


  • 2 Tbsp              Olive Oil

  • 1 clove             Garlic, minced

  • 2/3 lb               Thin Asparagus, cut into 1” lengths & blanched in salted boiling water

  • 2/3 lb               Mushrooms of choice, thinly sliced

  • ½ cup               Green Onion, minced

  • 2 Tbsp              Chervil, minced

  • 2 Tbsp              Parsley, minced

  • 1/4 cup            Parmesan Cheese, grated

  • 1/4 cup            Romano Cheese, grated

  • 8 each             Eggs, lightly beaten

  • 1/2 cup            Sour Cream

  • to taste            Salt and Pepper


Preheat the oven to 325˚.

Heat the oil in a 12” non-stick skillet over med-high heat. Sauté the garlic, asparagus, mushrooms, and onion for about 3-4 minutes until just tender.

Reduce the heat to medium and pour in the eggs. Stir in the herbs and cheeses; season with salt & pepper.

Once the bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you.
Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

Transfer skillet to oven; bake until frittata top is set and dry to touch, 3-5 minutes, making sure to remove frittata as soon as top is just set. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled with a dollop of sour cream.


  • Chef’s knife

  • 12” nonstick sauté pan

  • Spatula

  • Whisk

  • Mixing bowls


Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Quick Vegetable Pickles

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Serves 4-6 cups


  • 3-4 cups Vinegar of choice

  • 1/4-2/3 cup Sugar

  • 1 Tbsp Salt

  • 4-6 cups Vegetables of choice, sliced, diced, segmented, or cut into baton

  • (ex. English cucumber & red onion, carrots & jalapenos, pickling cucumbers, shallots, cauliflower)

  • 2 tablespoons spices, whole spices of choice, fennel, anise, cumin, black pepper, dried chili. Spices optional

Cooking Instructions

Heat the vinegar, sugar & salt and spices if using, in a saucepan over med-high heat, stirring occasionally. Continue to cook until the sugar has been dissolved for a few minutes. Add in the herbs or spices & pour over the vegetables in a mixing bowl; stir to combine. 

Let cool to room temperature, cover, & refrigerate until use. For thinly sliced vegetables, wait about 15-60 minutes before use. For larger cut vegetables, wait for up to 12-24 hours before use.