In a large pan we put 2 tablespoons of butter and 4 garlic cloves. On this we add the chicken and season with salt, pepper and nutmeg to taste. We brown over medium heat and then remove.
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| Ingredients to make chicken to the cognac (baked): |
| 1 chicken troy without leather (or only breast fillets) 1 small green paprik 3/4 cup olive oil 40 small or reduced potatoes 4 tablespoons of butter 4 cloves of garlic garlic clove ground salt |
Ingredients to make chicken to the cognac (baked):
2. In a baking source we put the water, cognac and white wine measures, distribute the julienne of the paprika and season with oregano, nutmeg, 1 teaspoon of salt, pepper, laurel and the rolled garlic. On this we add the well distributed chicken and put in the oven, previously heated. While we leave, take temperature over medium heat, we go to the next step. In a pot with abundant traditional oil, fry the potatoes, remove them and keep them warm. Then we take out the source from the oven very carefully, remove the chicken and half tazada of liquid. Then add the potatoes well submerged and distributed at the source, put the chicken on this and add in each chicken part a little of the remaining butter.
3. If desired, one more panel of salt on each piece of chicken is placed. Finally put in the oven again, over medium heat for 15 more minutes. In an intermediate we open the oven to put on the chicken the little liquid we had removed. Serve and accompany only the same potatoes and cooking juice.
