Many cultures cook chicken in wine, and this is a Chilean version, succulent with a local vintage, a splash of brandy and a dash of chile pepper.
Ingredients:
- 1 whole chicken
- 1 bottle white wine
- 1/2 glass brandy (about 4 ounces)
- 1 whole onion or 2 shallots
- 1 tablespoon oil or butter
- 1 lemon, juiced
- Salt, pepper and chile pepper to taste
Preparation:
Wash the chicken and rub with the lemon juice, salt and oil or butter. Place the onion or shallots in the inside, then simmer until tender in the wine.
When tender, remove the chicken and separate into pieces. Strain the broth and add the pepper and chile pepper to taste. Do not thicken.
Add a little of the broth to the chicken to keep moist. Just before serving, add the brandy to the remaining broth and bring to a slow boil.
Serve the chicken and the broth separately.
