2 medium-sized chicken pieces, cut into bite-sized pieces
1/2 cup of butter or margarine
1/4 cup of cognac
salt and black pepper to taste
1 medium onion, sliced thinly
3/4 cup of finely chopped fresh parsley
2 cups of sliced mushrooms (about 2 inches in diameter), peeled and cut into cubes
2 tablespoons of chopped fresh cilantro
1/4 teaspoon of paprika
1/3 cup of sweet Madeira wine
1/3 cup of heavy cream
2 medium-sized chicken pieces, cut into bite-sized pieces
1/2 cup of butter or margarine
1/4 cup of cognac
salt and black pepper to taste
1 medium onion, sliced thinly
3/4 cup of finely chopped fresh parsley
2 cups of sliced mushrooms (about 2 inches in diameter), peeled and cut into cubes
2 tablespoons of chopped fresh cilantro
1/4 teaspoon of paprika
1/3 cup of sweet Madeira wine
1/3 cup of heavy cream
In a skillet, fry the chicken pieces in butter or margarine until golden brown
Arrange them on a baking dish
Add the cognac to a small saucepan and pour it over the chicken
Ignite the cognac carefully, allowing the flames to die down before serving
Season with salt and black pepper
Remove any excess fat from the skillet where you fried the chicken, and add 1/4 cup of butter or margarine again
Add the onion, parsley, mushrooms, and cilantro
Fry for 2-3 minutes
Add salt, black pepper, paprika, and Madeira wine to the mixture
Serve over the chicken and bake in a moderate oven (170°C) until the chicken is tender
Just before serving, drizzle the heavy cream over the top of the dish and return it to the oven for a few more minutes
Serve 6-8 servings.
