3/4 cup of olive oil
6 tablespoons of chicken broth
6 tablespoons of white wine
3 tablespoons of cognac
3 tablespoons of chopped parsley
1 1/2 cups of all-purpose flour
3 pounds of chicken cut into pieces
24 garlic cloves, peeled
9 grinds of black pepper
Salt to taste
3/4 cup of olive oil
6 tablespoons of chicken broth
6 tablespoons of white wine
3 tablespoons of cognac
3 tablespoons of chopped parsley
1 1/2 cups of all-purpose flour
3 pounds of chicken cut into pieces
24 garlic cloves, peeled
9 grinds of black pepper
Salt to taste
1 In a skillet, heat the olive oil and add the chicken pieces and garlic
Fry until the garlic is golden brown
Remove and reserve the garlic
Let the chicken cook on all sides
2 Add the cognac and ignite the flame
Dust with flour
Add the white wine and broth, stirring well
Cover and cook for 15 minutes
3 In a bowl, combine the reserved garlic, parsley, pepper, and salt
Blend until a paste forms
Add to the chicken
Cover and cook on low heat for an additional 15 minutes.
