200 g of cleaned chicken thighs, cut into pieces
4 cloves of garlic
4 tablespoons of butter
2 tablespoons of cognac
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/3 cup (80 ml) of heavy cream
Green scallions for garnish
200 g of cleaned chicken thighs, cut into pieces
4 cloves of garlic
4 tablespoons of butter
2 tablespoons of cognac
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/3 cup (80 ml) of heavy cream
Green scallions for garnish
In a medium skillet, combine the chicken, garlic, and butter
Cook over medium heat, stirring occasionally with a wooden spoon, until golden brown (approximately 8 minutes)
Remove from heat and reserve
In a long-handled metal cone, heat the cognac over high heat until it flambé's
Pour carefully over the chicken mixture and let the flames extinguish
Process the flambéed mixture with the remaining ingredients in a processor to obtain a homogeneous paste
Transfer to a small bowl and garnish with green scallions
Serving temperature: room temperature or chilled
1,446 calories.
