Best Brandied Bacony Chicken Recipes

Brandied Curry Chicken with Grapes image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
2 skinless chicken legs and 2 skinless chicken breasts, cut in 1/2
Salt and freshly ground black pepper
2 tablespoons minced shallot
2 cloves garlic, minced
1 rounded tablespoon curry powder
3 tablespoons brandy
3 cups heavy cream
2 1/2 cups seedless green grapes
5 ounces egg noodles
3 tablespoons Dijon mustard
1 tablespoon chopped fresh dill leaves

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.

One-Pan Chicken image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Olive oil
One 3 1/2-pound chicken, cut into 8 pieces
2 1/4 pounds new potatoes cut into 1/2-inch dice
3 medium red onions, cut into segments
16 garlic cloves, unpeeled
3 red peppers, seeded and quartered
Coarse sea salt
1/2 cup chopped parsley leaves

Steps:

Preheat the oven to 425 degrees F.
Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.) Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.
When done (and test all the component parts), strew over the parsley and - I always do this - serve straight from the baking dishes.

Brandied Chicken Breasts (Treasure Trove #3) image

Provided by twissis

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon tarragon leaf (crushed)
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Steps:

Preheat a lrg skillet on low-heat & melt butter in it.
Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
Remove the chicken from the pan & place on a warmed plate.
Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

Nutrition Facts : Calories 356.4, Fat 20.7, SaturatedFat 11.4, Cholesterol 121, Sodium 546.9, Carbohydrate 13, Fiber 0.5, Sugar 1.2, Protein 28.3

Brandied Chicken Wings image

Provided by Vseward Chef-V

Categories Chicken

Time 4h15m

Yield 36 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 1/2 cups brown sugar (packed)
1/2 cup soy sauce
1 cup brandy
2 tablespoons prepared mustard
3 (12 ounce) packages chicken drummettes (the little chicken legs..haha)

Steps:

In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and stir until warm and thoroughly blended.
Place chicken in a 9 x 12 pan. Pour mixture over drummettes, and bake until brown at 275° for 3-4 hours. Baste about every 45 minutes.

Nutrition Facts : Calories 113.3, Fat 3.8, SaturatedFat 1.5, Cholesterol 26.5, Sodium 270.5, Carbohydrate 9.3, Fiber 0.1, Sugar 9, Protein 6