• 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 pieces chicken, skinned
  • ½ cup cognac
  • ½ cup white wine
  • 1 cup chicken broth
  • 2 tablespoons sliced garlic
  • 3 tablespoons sliced shallots
  • 3 cups thinly sliced fennel bulbs
  • 1 tablespoon finely julienned ginger
  • 2 ½ pounds yams, peeled and cut into 2-inch cubes
  • 1 cup dried apricots, cut into 1/2 inch dice
  • 5 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • salt and pepper to taste


In a large skillet, heat the butter and oil over medium-high heat and add the chicken pieces. Brown the chicken on both sides. Transfer the chicken to a large casserole with a tight fitting lid.
Pour off and reserve the remaining fat from the skillet. Add the cognac and turn up the heat. Stir up cooked bits that have stuck to the pan bottom and sides. Stir in the wine and broth, raise the heat to high and boil the liquid to reduce it by about 1/4. Pour the liquid over the chicken. Wipe out the skilled.
Heat the reserved fat in the skillet and add garlic, shallots, and fennel. Cover and cook the vegetables over medium-low heat for about 5 minutes until the vegetables soften. Add the vegetables to the casserole with the chicken.
Add the ginger, yams, apricots, rosemary, thyme, salt and pepper to the casserole. Mix ingredients to distribute them evenly. Cover the casserole tightly and put in an oven preheated to 325°. Bake the chicken for 2 hours or until the meat is ready to fall off the bones.


Jane Brody