Chicken In Brandy Recipes

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

Steps:

• Heat oven to 425 degrees F.
• In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Steps:

• Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
• In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
• Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it's just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
• Add diced onion, carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
• Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you're too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
• Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
• Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
• In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
• To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.