Pollo al Coñac

SERVES 4-6

Pollo al Coñac (cognac chicken) is a traditional Chilean dish and the perfect meal for the cooler winter months. The chicken is first flambéed with cognac or brandy, then cooked in white wine along with a generous quantity of black pepper.

1-2 tbsp olive oil

2 onions, thinly sliced

1 kg chicken thighs

1 tsp ground cumin

1 tsp ground oregano

1½ cups cognac, or brandy

2 cups chicken stock

2 cups white wine

1 tbsp ground black pepper Steamed rice and parsley, to serve

1 Heat oil in a large heavy-based saucepan over medium heat. Add onion and sauté until soft and translucent. Add chicken, cumin, oregano and a pinch of salt; cook, stirring occasionally, until brown. 2 To flambé chicken, add 1 cup of the brandy to the pan and carefully light it up. Move pan around a little to make sure that all of the alcohol is burnt off.

Once flambéed, add chicken stock, wine and pepper to the pan. Cook over low heat for 2 hours until chicken is soft and cooked through. Once cooked, add remaining cognac or brandy and cook for a further 30 minutes to allow the alcohol to burn off.

3 Scatter over parsley and serve with rice and a cup of jus on the side.