Chicken with Cognac

  • 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.


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


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.

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