Brandied Bacony Chicken Recipes

CHICKEN IN BRANDY CREAM SAUCE

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

BRANDIED CURRY CHICKEN WITH GRAPES

Steps:

• In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden. Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan. Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes. Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately.

BRANDIED-BACONY CHICKEN

Steps:

• In a small frying pan, cook the bacon over medium heat until it's crisp, 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.

BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast half with one bacon slice and place into a 13x9-inch baking dish. Top each breast with some of the mushrooms.
• Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.
• Bake chicken in preheated oven for 35 minutes. Remove foil and continue baking until the bacon is browned and breasts are no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH BRANDY SAUCE

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!