Added by vics | Fri 17 Jul 2009 @ 19:17
This dish is a bit of an indulgence with the butter, brandy and cream but is so worth the effort in creating it. I have tried it with both Chicken and Rabbit and both work wonderfully.
4 Chicken Quarters OR
6 Chicken Breasts
Flour (Seasoned with salt and pepper)
16 Baby Onions
200ml Chicken Stock
170ml Double Cream
1/4 tsp Cayenne Pepper
1 large bunch chives (chopped)
-Flour each chicken quarter/breast in the seasoned flour and shake off excess.
-Heat the butter in large, heavy based stew pot and fry off the chicken and onions until golden.
-In a separate pan, warm the brandy and set alight to cook off the alcohol.
-When the flames subside, pour over the chicken.
-Stir in the stock, cover and cook for about 35 mins (stiring occasionally) until the chicken is cooked.
-Remove the chiken and onions to a warm plate and cover with foil.
-Reduce the liquid in the pan by 1/2 and then stir in the cream.
-As the sauce thickens, season with salt and pepper, cayenne and add the chives.
-Pour the sauce over the chicken and onions.
-Serve with crushed new potatoes and fresh peas and carrots.