(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.

Chicken with Cognac Chicken with Cognac
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
Yield: serves 4


  • 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


  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.
  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.