Pollo Asado En Cazuela
Pan-Roasted Chicken
Ingredients
Chicken Breast
Onion
Bijol
Bay Leaves
Vegetable Oil
Cinnamon Sticks
Sea Salt
Peppercorn Pepper
Garlic
Tomatoes
Suitable Drinks
Red Wine
White Wine
Measurements
- ¼ cup vegetable oil
- 6-pound chicken breasts, rinsed and patted dry
- 1 large onion, peeled and sliced in thin rings
- 1/4 tsp of Bijol
- 2 bay leaves
- 1 cinnamon stick
- 15 garlic cloves, peeled and finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup dry white wine
- ½ cup cognac
- 1/2 cup grape tomatoes
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
- In a large Dutch oven , warm the oil over medium heat and brown the chicken well on all sides.
- Add the onion and sauté until it is translucent, about 3 minutes. Stir in the bay leaves, cinnamon, grape tomatoes, garlic, salt, pepper, Bijol and cook gently for 2 minutes more.
- Pour in the wine and Cognac; reduce the heat to medium- low and pan- roast the chicken, partially covered, for 1 ½ hours nesting every ½ hour.
- Remove the bay leaves, transfer the chicken to a serving dish, and serve the cooking liquid on the side
