Baked chicken with cognac and dried fruits
Calories: 505.83kcal
Servings 6 serves
Ingredients
- 1750 g chicken
- 80 g cognac
- 100 g dried apricot
- 100 g prune
- 100 g date
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp pepper
- 1 tbsp garlic salt
- 1 tbsp lard
- 1 shot white wine
- 1 tsp rosemary
Step by step instructions
- Preheat the oven to 190ºC
- With the help of a needle, inject the chicken everywhere with cognac. There will be cognac left over.
- Season with garlic salt, thyme, oregano and pepper, not forgetting the inside of the chicken.
- Spread the surface of the chicken with lard that will add flavor and the necessary fat.
- Drizzle with the rest of the brandy.
- Bake for approximately 1 hour and a quarter.
- After 40 minutes, add the dried fruits: prunes, dates and dried apricots (some can be inserted into the chicken)
- Cover with aluminum foil so that neither the chicken nor the fruits burn.
- After baking another 20 minutes, remove the aluminum foil and continue roasting another 15 to 20 minutes until the skin is golden brown.
- If necessary, put the grill but, in that case, you have to remove the fruits so they do not burn.
- Once out of the oven, remove the chicken and, over the fire, add a shot of white wine to deglaze the dish.
- Pour the juices into a pan and reduce to bind the sauce.
- Present the chicken on a platter with the fruits and the sauce in a sauce boat.
Nutrition
Calories: 505.83kcal | Carbohydrates: 34.05g | Protein: 27.43g | Fat: 26.34g | Saturated Fat: 6.08g | Trans Fat: 0.14g | Cholesterol: 109.85mg | Sodium: 1264.82mg | Potassium: 698.24mg | Fiber: 4g | Sugar: 25.85g | Vitamin A: 945.64IU | Vitamin C: 2.78mg | Calcium: 47.7mg | Iron: 2.38mg
