Brandy-Braised Chicken
Brandy-Braised Chicken
Rating: (1 rated)
  • 6 skinless chicken legs
  • 2 tablespoons (30 ml) olive oil
  • 1 onion, chopped
  • 6 cloves garlic, finely chopped
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 cup (125 ml) brandy
  • 3/4 cup (180 ml) chicken broth
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (15 ml) cornstarch
  • 1/4 cup (60 ml) 35% cream or 15% cooking cream
  • 2 leaves sage
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • In a large saucepan over high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
  • In the same saucepan, soften the onion and garlic. Add the cumin and some oil, if needed. Deglaze with the brandy and reduce by half.
  • Return the chicken to the pan. Add the broth and bring to a boil. Cover and bake for about 1 hour or until the meat falls easily from the bone. Remove the meat from the pan. Keep warm.
  • In a bowl, combine the water and cornstarch. Whisk into the pan juices. Bring to a boil, stirring constantly. Add the cream and sage. Adjust the seasoning.
  • Coat the chicken with the sauce. Serve with Mashed Carrots with Mustard or Buttered Brussels Sprouts.
  • Description
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