- 1 cup chicken broth
- 2 tablespoons cognac (optional)
- 2 tablespoons butter
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- 2 tablespoons olive oil
- 2 tablespoons of wheat flour
- 2 bay leaves
- 2 stalks of fresh thyme
- Salt and pepper to taste
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How to make:
1. Marinate the Chicken
In a large bowl, place the chicken pieces and add the cognac (if using), garlic, bay leaves, thyme, salt, and pepper.
Mix well, cover, and let marinate for at least 2 hours or overnight in the refrigerator.
2. Roast the Bacon
Heat a large pot with butter and olive oil. Saute the bacon until crisp and transfer to a plate with paper towels to absorb excess fat.
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3. Roast Chicken
In the same pot, add the chicken pieces (strained from marination) and fry until browned.
Remove the chicken and place on a temporary plate.