Brandy Chicken Food

CHICKEN BREASTS IN BRANDY CREAM SAUCE

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

CHINESE BRANDY FRIED CHICKEN

Steps:

• Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
• Preparation of batter:.
• Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
• Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
• Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
• Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

BRANDY FRIED CHICKEN

Steps:

• In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
• In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
• In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

BRANDIED-BACONY CHICKEN

Steps:

• Heat oven to 425 degrees F.
• In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.

BRANDY CHICKEN

Steps:

• *****Chicken: Heat 1 Tb oil.. Cook 4 boneless chicken breasts for 4 min ea. side. Place on a serving platter. Cook 15 min - 3 Tb. chives; juice of 1/2 lime; 2 Tb brandy; 3 Tb parsley; 2 tsp dijon mustard. Whisk in 1/4 c chicken broth. Pour sauce over chicken. 2-2-04. Cooked in Cognac instead of brandy.

CHICKEN IN BRANDY CREAM SAUCE

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.

BRANDIED CHICKEN WINGS

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.

ORANGE-BRANDY CHICKEN

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.