Baked chicken with cognac and dried fruits

Baked chicken with cognac and dried fruits

Course: Main dish
Cuisine: Spanish
Keyword: chicken
Calories: 505.83kcal

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings 6 serves


  • 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.


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

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