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POLLO AL COGNAC
.Ya estamos en el mes de la Patria, carbón, asado y choripán, son los reyes de en esta época, no hay lugar en chile que no se «TIRE TODO A LA PARRILLA”, literal jeje.
¿Cuándo fue la última vez que comieron un rico Pollo al Cognac?, es un clásico, aun cuando su origen es de la antigua Persia, Napoleón tuvo mucho que ver acá, nosotros lo” CHILENIZAMOS” y lo hicimos a nuestro estilo, utilizando la noble greda como elemento fundamental para cocinarlo.
Hay muchas versiones, yo les dejo mi humilde receta, para que puedan variar el menú este 18, son ingredientes simples y baratos, que están siempre presentes en nuestra cocina. ¡No queda más que disfrutar y celebrar a todo “TRAPO” nuestras fiestas patrias, VIVA CHILE!!!!
Ingredientes
- 6 presas de pollo sin piel, ideal trutro corto
- 1/3 taza de jugo de limón
- 1 cebolla en pluma
- 1 zanahoria cortada en rodelas (vichy)
- 2 cucharadas de mantequilla
- 2 hoja de laurel
- ½ botella de vino blanco
- 1 vaso de cognac
- 1 taza de caldo de ave o agua
- Sal, pimienta a gusto
- 1 cdita ají de color
- 1 cajita de crema (opcional)
Preparación
- Restregar las presas de pollo con sal, jugo de limón y mantequilla. Reservar Cocinar la cebolla hasta cristalizar con un chorrito de aceite, agregar la zanahoria, laurel,condimentar con ají de color, sal y pimienta.
Incorporar las presas de pollo, dorar por todos lados, agregar caldo o agua y el vino blanco, cocinar x 30 minutos a fuego bajo, colar el caldo y colocar las presas en una olla, ojalá de greda, cubrir con el caldo resultante, agregar el coñac, aquí deberíamos flambear,(quemar el alcohol, aportando sabor y aroma ),como puede ser peligroso para algunos, vamos a hervir x 20 minutos para evaporizar el alcohol y se concentren los sabores, , rectificar aliños, ligar con crema si se desea hacerlo más fino y darle un poco de espesor al caldo.- Colocar el jugo en una taza pequeña (por persona), servir la presa, o bien servir en paila de greda y acompañar con papas fritas o arroz.
- OPCIÓN: puedes no colar el caldo y comerlo con las verduras cocinadas.
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