Cognac Chicken

4 chicken quarters
3 tablespoons olive oil
1/2 cup cognac or brandy
2 cups chicken broth
2 small tomatoes, cored and sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried savory
salt and pepper

1. Season the chicken with salt and pepper.
2. Heat a large skillet over medium-high heat until very hot.
3. Add the olive oil, give the pan a quick swirl and then add the chicken.
4. Fry for about 6 minutes until the skin is crisp and browned, then flip and fry the other side.
5. Transfer the chicken to a warm dish and cover to keep warm.
6. Add cognac to skillet and carefully ignite with an open flame.
7. Once the flame dies down, add the remainder of the ingredients and cook until reduced to half its volume.
8. Pour sauce over chicken and serve immediately.

Makes 4 servings