Chicken Roasted With Cognac Quatre Epices And Strong Herbs Food

HERB ROASTED COGNAC CHICKEN

Steps:

• 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)

CHICKEN ROASTED WITH COGNAC, QUATRE EPICES, AND STRONG HERBS

Steps:

• 1. Preheat the oven to 450 degrees. 2. Put all the ingredients in a big bowl, and toss very well. Make sure you add enough olive oil to coat well. 3. Spread everything out on a sheet pan, turning the chicken pieces skin side up. The ingredients can be jammed fairly closely, but if it all gets overcrowded, use two pans. Pour any remaining marinade over the top. 4. Roast, without turning anything, for about 20 to 25 minutes. The chicken should be sizzling and browned and the vegetables caramelized.