Chicken in Foil with Cognac and Mushrooms
Chicken with cognac, butter and mushrooms is baked in foil until tender. The meat provides complete protein, while the mushroom filling stays inside the parcel. Serve the dish hot.
Ingredients: chicken (1500 g), cognac (30 g), lemon (60 g), butter (100 g), champignons (250 g), onion (150 g), cayenne pepper (3 g), dried marjoram (3 g), rosemary (2 g), cream 35% fat (150 g), bay leaf (1 g), table salt (5 g), black pepper (2 g).
Wash and dry the chicken. Brush the inside with cognac and the outside with lemon juice, then season with salt and pepper.
Mix the melted and unmelted butter with the ground red pepper, marjoram and rosemary. Rub this mixture inside the chicken.
Slice the onion and sauté it in butter. Add the mushrooms, seasonings and cream, cover and simmer until the mushrooms become creamy. Remove the bay leaf.
Place a large sheet of foil on the table, grease its centre and put the chicken on it. Cover the chicken with the mushrooms and seal the foil tightly.
Place the parcel in a roasting tray, add water to a depth of two fingers and bake in a preheated oven for about 90 minutes. Open the foil and serve the chicken in large pieces.
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