Butter Brandy Chicken
At times you need a little nudge from friends to get back your spirit. In my case the spirit to cook. I am a bit too tired with too much work to handle and after a very successful Bake Sale I somehow lost interest in cooking. Of course all this is for just over a week . Anyway when Pritha from Guilt Free decided to start a Christmas event I decided to join her to keep my cooking mojo intact.
So we have entered Day 2 of Kickstarting Christmas and its a day of butter brandy. To be fair Christmas might be the time for merriment but its also the time for too many deadlines. So I am late but then as they say 'better late than sorry'
What's Christmas without a bit of brandy and while we usually associate brandy butter with a rich Christmas pudding a brandy butter sauce for your chicken on a bed of potatoes makes a lip smacking dish.
Its one of the most easy recipes, requires few ingredients and gives amazing flavours. I guess butter does make everything better.
Don't forget to check out Pritha's Rum Spiked Hot Chocolate
350gm of chicken from breast and thigh cut into medium pieces
3 large potatoes
4 to 5 tbsp softened butter
A good splash of brandy roughly 4 tbsp
Salt as per taste
A bit of freshly rushed black pepper
1 tsp final chopped chive
Flour for dredging
Half a handful of grated gruyere cheese
Dredge the chicken in flour . Melt 2 tbsp butter and add the chicken and saute on high heat for 2 minutes shaping the pan . Cut the potato in circular shapes and make a bed of potatoes after buttering a baking. Add the chicken on top. Add some salt and crushed pepper. Melt the remaining butter and add the brandy and make a smooth sauce and then add this on top of the chicken and finally topit with the gruyere cheese and bake in a preheated oven at 200 C for 30 minutes and enjoy a buttery boozy chicken.
Chicken breast is a very delicate item which dries out easily hence the dredging in flour helps it stay moist.