Italian Meat - Poultry and Game Recipes - Braised Chicken (Pollo al Cognac) Recipe

Ingredients

• 1 large onion, chopped

• 4 chicken breast fillets, thickly sliced

• 50 g/2 oz/1/2 cup unsalted (sweet) butter

• 30 ml/2 tbsp brandy

• 300 ml/1 1/4 cups red wine

• 1 garlic clove, chopped

• 225 g/8 oz mushrooms, thinly sliced

• Freshly ground black pepper

• 4 eggs

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Method:

1. Brown the onion and chicken in the butter in a large frying pan (skillet).

2. Pour over the brandy. Set light to the brandy immediately and give the pan a shake until the flames have died down.

3. Pour in the red wine and leave over a low heat. Stir in the chopped garlic and mushrooms and season with pepper.

4. Simmer for 5 minutes. Stir well. Break the eggs into the pan and leave for 3-4 minutes until the eggs are cooked but soft. Serve straight from the pan.