Pollo al cognac

Pollo al cognac is a traditional chicken dish originating from Chile. The dish is usually made with a combination of chicken pieces, cognac, crushed garlic, white wine, butter, bay leaves, salt, and pepper. The skin is removed from the chicken and the meat is then browned in butter and seasoned with salt and pepper.

The white wine, cognac, garlic, and bay leaves are added to the pot and the dish is then simmered over low heat for more than an hour, until everything is tender and juicy. It's recommended to serve the dish with fries or rice on the side.