Flambéing is a spectacular cooking technique that gives your dish an intense flavor. The cognac briefly ignites, evaporating the alcohol while leaving the delicious taste behind.
Preparation
Step 1: Prepare
Season the chicken thighs with salt and pepper. Heat the olive oil in a large pan over medium-high heat. Finely dice the onion and press the garlic.
Step 2: Sear the Chicken
Place chicken thighs in the hot pan and sear 4-5 minutes per side until golden brown. Remove and keep warm under aluminum foil.
Step 3: Flambé
Add the diced onion to the pan and sauté 2 minutes. Pour the cognac into the pan. Caution: tilt the pan carefully forward (or use a long match) to ignite the cognac. Let burn 2-3 minutes until flames die down.
Step 4: Make the Sauce
Add the cream and stir well. Let reduce 3-4 minutes until sauce reaches desired thickness. Add the garlic and season with salt and pepper.
Step 5: Serve
Place chicken thighs on plates and pour the cream sauce over. Sprinkle with fresh parsley. Serve with steamed vegetables or mashed potatoes.
Tips
- Make sure all flammable materials are away from the pan.
- Use a pan with a long handle for extra safety.
- Replace cognac with brandy or calvados for variation.