Herb Roasted Cognac Chicken

Lisa 'Gayle' Goff


This is for my mystery chef challenge

pinch tips: How to Brown Chicken


chicken breasts
8-10 clove
2 Tbsp
fresh basil
1 Tbsp
fresh tarragon
1 Tbsp
fresh oregano
1 Tbsp
fresh thyme
1 Tbsp
fresh parsley
1 Tbsp
1/8 tsp
red pepper flakes
1/8 tsp
1 c
2 Tbsp
olive oil
4 Tbsp

Directions Step-By-Step

slice 3 cloves of garlic set aside
poke about 10 holes in each chicken breast with a knife and use about 2T Cognac to pour onto all the holes, stuff the holes with the sliced garlic then pour the rest of the cognac over them and place in a zip lock bag and place in the refrigerator for about an hour.
chop herbs and put them in a bowl, add cumin, red pepper flakes and paprika, toss with your fingers set aside.
slice the rest of the garlic and scallions and set aside
pre heat oven to 350 degrees
in a cast iron skillet or oven safe skillet put 2T butter and 2T olive oil heat over high flame
take chicken out of the bag(reserve cognac) sprinkle with salt and pepper now take herb mixture and spead it into breasts, patting lightly to make it stick.
place herb side down in the hot skillet we are searing them not cooking through , turn after 2 minutes and then flip to the other side for 2 minutes, flip back to herb side REMOVE FROM HEAT THEN add any leftover herb mixture, garlic, scallions, 2T butter and 4T of the reserved cognac to pan, if it does not flare on it's own, light a match to ignite cognac and burn off alcoholand return to burner, once the flames have gone out remove pan from heat and place the whole pan in the oven to finish cooking about 25-30 minutes.

***Remember that if the pan is hot and you add cognac, which is a high alcohol liquor, it may flare up. I would always suggest that you take the pan off the heat when you add any alcoholic ingredient, then put it back on heat to flame. Safety before all else in the kitchen. :) (Thanks Pam)
I served this with potatoes and a tomato-cucumber-mint salad (recipe to be posted seperately)

About this Recipe

Course/Dish: Chicken, Roasts