PEACH BRANDY CHICKEN
Provided by Global Cookbook
Number Of Ingredients 10
Steps:
- Heat butter in saute/fry pan; dip chicken in flour and saute/fry skin-side down, over medium to high heat, till brown (about 4 to 5 min). Turn breasts and cook another 4 to 5 min, thinner breasts might require less time. Remove breasts from pan and deglaze pan with chicken stock, add in peaches, brandy and tarragon, reduce heat and cook approximately 2 min. Return chicken, along with any accumulated juices, to pan. Add in heavy cream and cook till chicken is warm and cooked through. Place chicken on platter or possibly plates and top with peaches and sauce. (If sauce is not quite thick sufficient after removing chicken, reduce quickly on high heat before pouring over chicken). This recipe yields 4 servings.
Nutrition Facts : ServingSize 191 g, Calories 352, Fat 21.71 g, TransFat 0.17 g, SaturatedFat 7.49 g, Cholesterol 117 g, Sodium 169 g, Carbohydrate 3.29 g, Fiber 0.2 g, Sugar 0.02 g, Protein 33.8 g
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
PEACH WHISKY CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
- Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
- Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
- Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That's how you know it's done!
- Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.
CHICKEN WITH BRANDY-PEAR SAUCE
A relatively simple and flavorful way to make chicken, all in one skillet. The sweetness of the pear is balanced by a good dry cheese; I've listed parmesan but padano is even better. This is a good one to show off your presentation skills; a lemon twist or creatively sliced pear looks great on top.
Provided by Jordan Elwell
Categories Chicken Breast
Time 30m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet on medium-high heat.
- Cook chicken completely. Remove and set aside, keeping it warm.
- Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
- Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
- Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
- Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
- Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
- Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.
Nutrition Facts : Calories 1031.3, Fat 46.9, SaturatedFat 17.9, Cholesterol 227.1, Sodium 573.1, Carbohydrate 45.1, Fiber 7.6, Sugar 29.4, Protein 67.3
SPICY PEACH CHICKEN
You can alter the 'spicy' part of this dish by how much hot sauce you use. Great broiled or grilled!
Provided by MPOILLION
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
- Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
- Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 25.2 g, Cholesterol 75.8 mg, Fat 6.6 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 585.1 mg, Sugar 22.9 g
PEACH CHICKEN
This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
POLYNESIAN PEACH CHICKEN
This is a delicious, fairly quick, attractive main dish. Serve over rice.
Provided by Bill Thompson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 25.8 g, Cholesterol 97 mg, Fat 26.7 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 6 g, Sodium 449.3 mg, Sugar 11.9 g
ORANGE-BRANDY CHICKEN
Provided by Marjorie Thompson
Categories Chicken Sauté Quick & Easy Orange Brandy Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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.
GRILLED RASPBERRY-PEACH CHICKEN
Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
- Sprinkle both sides of chicken with salt and pepper.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.
Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
CHICKEN IN BRANDY CREAM SAUCE
Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
BRANDIED-PEACH PORK CHOPS
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Provided by Paul Grimes
Categories Fruit Quick & Easy Dinner Peach Pork Chop Brandy Fall Winter Jam or Jelly Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
- Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
- Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
GRILLED PEACHES WITH BRANDY SAUCE
These fresh peaches get delicate flavor by grilling them on a maple plank. The brandy sauce makes the dessert extra special. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Soak grilling plank in water for 1 hour. , In a small heavy saucepan, melt butter. Stir in brown sugar until dissolved; remove from the heat. Stir in brandy; set aside. , Place plank on grill over direct medium heat. Cover and heat for 3 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) , Place peaches on plank. Grill, covered, over medium heat for 20-23 minutes or until tender, brushing occasionally with brandy sauce. Top each peach half with a scoop of ice cream; drizzle with remaining brandy sauce.
Nutrition Facts : Calories 255 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 96mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH BRANDY
Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time
Provided by Dee514
Categories Beverages
Time P4m28DT15m
Yield 1 Quart
Number Of Ingredients 4
Steps:
- Use only fully ripened, unblemished fruit.
- Wash and remove pits.
- Chop and mash fruit.
- Place in a plastic container or large glass bottle.
- Dissolve sugar in the vodka or brandy.
- Pour over the fruit.
- Cover and let sit in a cool dark place for 4 to 6 months.
- Strain out the fruit and bottle.
- Your peach brandy is ready to drink!
Nutrition Facts : Calories 3645.3, Fat 2.1, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 520.7, Fiber 13.1, Sugar 510.2, Protein 8.2
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