A question about a recipe: Chicken with Creamy Dijon Mustard Sauce
I have a question about the ingredient "Cognac" on the recipe "Chicken with Creamy Dijon Mustard Sauce" from Maria Teresa Jorge. What's a good substitute for Cognac in this recipe? I'm not a drinker, so I rarely have liquor available.
Recipe question for:
Chicken with Creamy Dijon Mustard Cognac Sauce
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7 Comments
Other suggestions: white wine, white vermouth or verjus (non-alcoholic pressings from white wine grapes).
Cognac is to brandy as Champagne is to sparkling wine. In some recipes, wine and spirits serve the purpose of dissolving or carrying alcohol-soluble flavors. Not here, however, so you're free to leave either out if you'd prefer (you can simply deglaze with stock). That said, not only would that change the dish considerably, a bottle of inexpensive brandy is a very versatile thing to have at hand, especially for times when the alcohol is synergistic (e.g. tomato sauces).