Sautéed Chicken à la Ronsard
An classic French chicken dish bistro-style
This recipe is inspired by an old Australian cookbook called “French Cooking” by Suzanne Gibbs. The dish traces its roots to a now-closed distinguished countryside: l’hôtel du cheval Rouge in the town of Montoire. It’s a humble yet elegant dish—chicken sautéed with a generous pour of cognac and white wine, gently simmered with shallots, garlic, carrots, and a touch of tomato, then finished with a cream-enriched sauce. The result? A silky, chestnut-coloured sauce that is typically served with a saffron flavored rice but buttered noodles will do the trick to.
Serves: 4 | Prep Time: 20 MINS | Cook Time: 45 MINS
INGREDIENTS
1 whole chicken, jointed into 6–8 pieces (or equivalent pieces of thigh, drumstick, and breast)
2 tbsp olive oil
20 g (¾ oz) unsalted butter
2 tbsp plain flour
Sea salt and freshly ground black pepper
4 French shallots,
3 carrots
1 garlic cloves, crushed
1 ripe tomato, diced (if not in season, use two from a can of whole peeled tomatoes)
1 bouquet garni (thyme, bay leaf, and parsley tied in cheesecloth or string)
100 ml (3½ fl oz) cognac or brandy
150 ml (5 fl oz) dry white wine
125 ml (½ cup) thickened cream
MISE EN PLACE
Dust the chicken pieces lightly with flour and season with salt and pepper. Finely dice the carrot and shallots, peel and crush the garlic clove, and tie 3 parsley stalks, a few sprigs of thyme, and a bay leaf together to make a bouquet garni.
METHOD
Heat the olive oil and butter in a large sauté pan over medium heat. Once the butter has melted and starts to foam, add the chicken pieces in batches, skin-side down, and sauté for about 5 minutes without moving to get a nice golden colour. Flip and cook for another 5 minutes on the other side. Remove the chicken and set aside on a tray. Keep any wings in the pan for added flavour.
Reduce the heat slightly. Add the shallots and carrots to the same pan and sauté gently for 2–3 minutes until just softened. Be careful not to brown the shallots.
Turn up the heat slightly and pour in the cognac or brandy to deglaze the pan. No need to flambé—just let the alcohol bubble for 1–2 minutes to burn off. Scrape up any caramelised bits from the bottom of the pan.
Return the chicken to the pan, nestling the pieces over the vegetables. Add the crushed garlic and diced tomato. Place the bouquet garni in the pan and pour in the white wine. Bring to a light boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 30 minutes.
After about 15 minutes, if using chicken breasts, remove them early to avoid overcooking. Keep them warm in a low oven (around 60°C/140°F) while the rest continues to cook.
Once the chicken is tender, remove all pieces and keep warm. Discard the bouquet garni. Turn the heat to medium-high and add the cream directly to the pan. Bring to a brisk boil and reduce until the sauce thickens and coats the back of a spoon—this should take about 5 minutes at most.
When ready, taste and adjust the seasoning. If you like, add a final splash of cognac off the heat to reintroduce a touch of its aromatic character.
To serve, crisp the chicken briefly under the grill if you like, then place it in a serving dish or on a plate. Pass the sauce through a sieve into a bowl, then spoon over the rich, velvety sauce. Serve with saffron rice, buttered tagliatelle, or steamed potatoes.