Chicken with Cognac

Name: Chicken with Cognac
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 (3 1⁄2-lb.) chicken, with liver; 1 cup cognac; 1 apple, peeled and coarsely chopped; 2 cloves garlic, peeled and crushed; 1 ⁄ 2 cup cream; Salt and freshly ground black pepper; 1 ⁄ 4 cup chopped red bell peppers

Serves
serves 4

(Pollo al Cognac)

This dish is adapted from a recipe we had at Hacienda Los Lingues, a centuries-old Chilean estate we discovered while researching comida criolla, the traditional cuisine of the Chilean rodeo.

Ingredients

1 (3 1⁄2-lb.) chicken, with liver
1 cup cognac
1 apple, peeled and coarsely chopped
2 cloves garlic, peeled and crushed
¹⁄₂ cup cream
Salt and freshly ground black pepper
¹⁄₄ cup chopped red bell peppers

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Instructions

Step 1

Preheat oven to 400°. Rinse and quarter chicken. Heat cognac and 1⁄4 cup water in a sauté pan over medium heat. Add chicken, apple, and garlic. Simmer, covered, for 20 minutes.

Step 2

Place chicken skin side up in a baking dish. Purée chicken liver, apple, and poaching liquid in a food processor, stir in cream, season with salt and pepper, and pour over chicken. Bake for 20 minutes. Top with peppers.

Preheat oven to 400°. Rinse and quarter chicken. Heat cognac and 1⁄4 cup water in a sauté pan over medium heat. Add chicken, apple, and garlic. Simmer, covered, for 20 minutes.
Place chicken skin side up in a baking dish. Purée chicken liver, apple, and poaching liquid in a food processor, stir in cream, season with salt and pepper, and pour over chicken. Bake for 20 minutes. Top with peppers.