Cognac-Flambéed Creamy Chicken Stroganoff
A rich and velvety chicken stroganoff with a bold twist: flambéed in cognac for a deep, aromatic depth of flavor. Tender golden chicken pieces mingle with mushrooms in a silky cream sauce that's simply irresistible. Perfect over steamed rice or egg noodles for a comforting family dinner.
🛒 Ingredients
8 servings
- 1 kg (2.2 lb) chicken breast, diced
- 2 onions, thinly sliced
- 2 tomatoes, roughly chopped
- 1 tablespoon vegetable oil
- 200 g (7 oz) ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 shot cognac or brandy
- 200 ml (¾ cup) heavy cream
- 200 g (7 oz) button mushrooms, sliced
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Directions
- 1
Heat the oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the diced chicken and cook, stirring occasionally, until golden brown on all sides, about 8 minutes.
- 2
Pour the cognac over the chicken. Carefully tilt the pan to flambé, or use a long match to ignite. Allow the flames to die down completely before proceeding.
- 3
Add the sliced onions and chopped tomatoes. Sauté over medium heat for 5 minutes, stirring frequently, until softened.
- 4
Stir in the ketchup, mustard, Worcestershire sauce, and sliced mushrooms. Mix well and let everything simmer together for 5 minutes over low heat.
- 5
Remove from heat. Pour in the heavy cream and stir gently until the sauce is smooth and glossy. Season to taste and serve right away.
💡 Chef's Tip
For the best results, use a heavy-bottomed pan to ensure even browning. If you prefer a milder sauce, reduce the mustard by half. This dish reheats beautifully — just add a splash of cream when warming it up.
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