Pollo al Cognac...
It's time for this month's installment of great Italian recipes. I thought we'd explore a few second course dishes. This is Pollo al Cognac (or chicken cognac). Chicken is definitely the least expensive meat in Italy (beef or veal round out the top as far as price is concerned). Seafood can be reasonably priced or expensive (depending on one's proximity to the coast).
- 4 chicken breasts (cleaned and fat removed)
- 2 TBL butter
- 1/2 cup cognac
- 15 oz can peeled diced tomatoes (or 10 oz fresh tomatoes)
- chicken broth (if needed)
- salt and pepper
- Rinse chicken breasts, pat dry, and lightly flour (both sides).
- Melt butter in large skillet over medium heat. Immediately add chicken, salt and pepper (to taste), and cook chicken until golden on each side (turning once).
- While cooking, mix tomatoes (canned or fresh) in a food processor on slow speed.
- Add cognac (do not expose the cognac to direct flame) and blended tomatoes to skillet and cook 20 minutes stirring sauce and turning chicken occasionally. If sauce becomes too think (i.e., pasty) add a little chicken broth.
- Transfer chicken to a serving plate. Buon Appetito!
- You can substitute brandy (less costly) for the Cognac but don't tell Giovanna.
- This dish is especially delightful with a vegetable side dish (e.g., grilled zucchini, steamed green beans, or cooked spinach).