Poulet Sauté Ronsard: The Classic French Chicken Dinner You Should Know

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skin‑on thighs and drumsticks, cut into serving pieces)
• 30 g All-Purpose Flour (for dusting the chicken)
• 1 tsp Salt (season chicken)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra virgin)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 pieces Shallots (peeled and thinly sliced)
• 2 pieces Carrots (peeled and sliced into rounds)
• 2 cloves Garlic (minced)
• 1 piece Tomato (ripe, chopped)
• 70 ml Cognac (for deglazing; brandy can be used as substitute)
• 150 ml Dry White Wine (dry, such as Sauvignon Blanc)
• 1 cube Chicken Bouillon (dissolved in 250 ml hot water)
• 125 ml Heavy Cream (full‑fat)
• 1 tsp Single‑Origin Black Pepper (for finishing, optional)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, peel and slice shallots, carrots, and garlic, chop the tomato, and dust the chicken pieces with flour, salt and pepper.

   Time: PT8M

2. Heat Pan and Sauté Chicken

   Place the 24 cm sauté pan over medium‑high heat, add olive oil and butter, and when foaming add the chicken pieces skin‑side down.

   Time: PT5M

   Temperature: 190°C

3. Flip and Finish Browning

   After about 5 minutes, flip the chicken and brown the other side for another 5 minutes.

   Time: PT5M

   Temperature: 190°C

4. Remove Chicken and Set Aside

   Transfer the browned chicken to a baking tray and keep warm in a low oven (≈60 °C).

   Time: PT2M

   Temperature: 60°C

5. Sauté Aromatics

   Reduce heat to medium, add shallots, carrots, and garlic to the same pan and sauté until softened, about 3‑4 minutes.

   Time: PT4M

   Temperature: 160°C

6. Deglaze with Cognac

   Increase heat, pour in the cognac, and let it reduce for about 2‑3 minutes, scraping the fond from the pan.

   Time: PT3M

   Temperature: 180°C

7. Add Tomato, Bouillon and Wine

   Stir in the chopped tomato, dissolve the bouillon cube in 250 ml hot water and add it, then pour in the white wine. Bring to a light boil.

   Time: PT5M

   Temperature: 200°C

8. Simmer Covered

   Reduce heat to low, cover the pan and let the chicken simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: 90°C

9. Crisp the Chicken Skin

   Remove the chicken breasts (or any pieces you like) and place them under the grill/broiler for 4‑5 minutes until the skin is crisp.

   Time: PT5M

   Temperature: 250°C

10. Finish the Sauce with Cream

    Add the heavy cream to the pan, increase to a brisk boil and reduce until the sauce coats the back of a spoon (about 5 minutes).

    Time: PT5M

    Temperature: 200°C

11. Final Seasoning

    Taste the sauce, add a tablespoon of raw cognac for extra depth if desired, adjust salt and pepper, then remove from heat.

    Time: PT3M

12. Plate and Serve

    Arrange the chicken on a serving platter, spoon the creamy sauce over, and serve alongside saffron‑infused rice or pasta.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g