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Chicken with Brandy Cream Sauce




Source of Recipe


the web


List of Ingredients




5 to 6 pound roasting chicken
6 tablespoons butter
1 teaspoon coarse salt
1 tablespoon freshly ground pepper
1/4 cup onion -- finely chopped
3/4 cup brandy
1/2 cup heavy cream
1 tablespoon fresh parsley -- finely chopped

Recipe



Cut the chicken into serving pieces. I cut the chicken down the back, remove the back bone, and remove the legs, separating the drumsticks from the thighs, and cut each breast half into four pieces. You can skin, or not according to preference. Season the chicken with salt and pepper. In a large skillet, melt five tablespoons of the butter, and brown chicken on all sides. Add the onion and cook until onion is tender and starts to brown. Add brandy to the pan, and carefully ignite. Once flame goes out, cover and cook over low to medium heat for 30 minutes or until chicken is cooked through. You may want to remove the breast pieces first to a warm platter and cover them, they will be done first. When chicken is cooked, remove from pan and keep warm. Add the cream to the pan drippings, and stir, cook for a few minutes. Add the last tablespoon of butter to the sauce and stir to incorporate. Pour sauce over chicken and garnish with parsley.Serves 6