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Vino Recipes!

Chicken braised in wine and Cognac, Cretan style

This is a wonderful recipe I got out of a new Greek cookbook I got. It is excellent!

To see a previous recipe


1 broiler or roasting chicken (2 1/2 to 3 pounds), washed, dried, and cut up into serving pieces Salt and freshly ground pepper All purpose flour 2 tablespoons butter 2 tablspoons olive oil 6-8 small white onions, peeled and a cross cut in the stem ends 1/4 cup chopped fresh parsley 1 small bay leaf 1 cup mushroom caps Fresh thyme 1/4 cup Cognac 1 cup dry red wine Season the chicken pieces with salt and pepper and dust lightly with flour. Heat the butter and olive oil in a heavy braising pan and saute the chicken on all side, adding the onions during the process. Add the parsley, bay leaf, mushrooms, and a few thyme leaves. Pour the Cognac over the chicken so that all the pieces are saturated and simmer for a few minutes, then pour in the wine, cover, and simmer for 1 to 1 1/2 hours or until the chicken is tender. When cooked, the chicken and sauce should be arranged on a warm serving platter with steamed rice, or other grain dish. (I like couscous..) Serve warm garnished with fresh thyme. This dish is good served with black olives, fresh salad, and a bottle of chilled white wine. *If you are feeling a little adventurous, try some retsina with your meal. Because of its traditional association with the country, only Greece is allowed to produce retsina. Available in white and rose types, restina derives its characteristic taste from selected pine resin. Most Americans don't like retsina, but I love it when I am eating Greek food. It has a very strong taste, so give it a few tries before you make your judgement... It takes a little getting used to....