Chicken With Tomato Cognac-Wine Sauce And Mushrooms - cooking recipe

Ingredients

1 (4 lb) frying chicken, cut into pieces
salt and pepper
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
3/4 lb fresh white button mushrooms (thinly sliced or chopped)
2 teaspoons dried chili pepper flakes (or to taste)
2 tablespoons flour
1/2 cup dry white wine
2 tablespoons cognac (can use a little more if desired)
1 cup chicken broth
3 cups canned chopped tomatoes, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
salt and pepper
cooked linguine
grated parmesan cheese

Preparation

Set oven to 350 degrees.
Season the chicken pieces with salt and pepper.
heat oil and butter in a large Dutch oven over medium heat.
Add in the chicken pieces and brown on both sides; remove and set aside.
To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
Return the browned chicken back to the pan.
Cover and bake for about 45 minutes, or until the chicken is done.
Remove the cooked chicken to a large platter, tent with foil to keep warm.
Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
Add in parsley, basil and dried oregano; simmer for a few minutes more.
Season with salt and pepper to taste.
Serve the sauce on the cooked linguine with the chicken.
Pass the parmesan cheese at the table.