Best 19 Brandy Chicken Recipes

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

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.

CHICKEN LIVER AND BRANDY PATE

Steps:

• 1. Mix shallots, garlic, thyme, and a knob of butter in a pan at medium heat. Cook until the shallots and garlic are soft. Add chicken liver cut into 1 inch chunks and turn the heat to medium-high. Cook until livers are brown on the outside and still pink in the middle. Tip into food processor. 2. Add the brandy into the pan and reduce to about 2 tablespoons. Add to food processor. 3. Add cream, salt, allspice, and ginger into food processor. Blend until smooth. 4. Add about half of the butter cut up into the food processor and blend until smooth. 5. Run a mixture through a sieve to remove the larger chunks. Let stand to cool. 6. After 30 minutes, when the mix has cooled, melt the remaining butter and pour over the top. Put into the fridge to set. 7. Serve after the pate has set with your favorite crackers or bread.

BRANDY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
• Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

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.

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.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Coat with flour, shaking off excess.
• Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
• Transfer to platter.
• Pour off all but 1 tablespoon butter from skillet.
• Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
• Using slotted spoon, transfer apples to platter with chicken.
• Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
• Season with salt and pepper.
• Return chicken and apples to skillet and heat through, about 2 minutes.
• Arrange chicken on plates.
• Spoon apples and sauce over and serve.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt buter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Coast with flour, shaking off excess. Add chicken to skille and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Pour off all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over and serve.

BRANDY'S VIDALIA ONION CHICKEN

Steps:

• 1. Clean chicken pat dry. Place in a bag and add vinegrette to marinate for 30min. in frig. Prepare a cookie sheet with foil and put a wire rack inside cookie sheet. Pour chicken in a colander to drain excess off meat and coat well in Italian Bread Crumbs, Lay on rack on cookie sheet. Let set a couple of min. to set breading. Bake 1 hour at 400.

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.

BRANDY CREAM CHICKEN LIVERS

Steps:

• Wash and trim the chicken livers. Pat dry on paper towels.
• In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
• Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
• Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
• Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
• Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
• Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
• Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
• Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
• Garnish with a little chopped flat-leaf parsley and serve.

RUSTIC GARLIC CHICKEN WITH SHERRY & BRANDY

Steps:

• Rub the chicken pieces in a mixture of the paprika, salt and pepper.
• (I put plastic bags on my hands to stop the bits getting under my nails!) Gently heat the Olive Oil in a large flame-proof casserole dish and fry the garlic until it is lightly browned.
• Remove the garlic with a slotted spoon.
• Add the chicken pieces and gently fry until light brown on all sides.
• Return garlic to the dish, add the sherry, brandy and bay leaves.
• Bring to the boil and then cover and simmer for approx 45 mins until the chicken is tender.

BLACKBERRY BRANDY BBQ SAUCE (FOR CHICKEN)

Steps:

• 1. Mix all together in bowl.
• 2. Bake chicken for 1/2 hour, THEN top with the sauce.
• 3. Bake for an additional 15-20 mins.
• 4. *the sauce itself will taste very sweet, BUT after baking some of the sweetness will cook off. This stuff is delicious!

BRANDY SOUSED CHICKEN

Steps:

• 1. Dip chicken in flour blended with salt and pepper.
• 2. Brown slowly in butter over medium heat in an iron. (cast iron skillet)
• 3. In a small bowl, blend garlic and onion powders,nectar, orange juice, honey and powdered ginger. Pour over chicken.
• 4. Add brandy. Simmer slowly, covered until chicken is tender. Add a little water, if needed while cooking.
• 5. * serve with some steamed snow peas and greens. Buttered french bread and a well chilled Chablis..if desired.

LEMON BRANDY CHICKEN WITH ARTICHOKES

Steps:

• Brown the chicken in a small amount of oil.
• Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
• Combine the flour, butter and 3/4 cup of the water.
• Heat over med-high until it starts to thicken-stirring constantly.
• Add the remaining water, chicken boullion, lemon juice and brandy.
• Simmer for 5 minutes.
• Cut the artichoke hearts into smaller pieces and place around the chicken.
• Remove sauce from heat and whisk in the sour cream.
• Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

CHICKEN WITH APPLE BRANDY (WW)

Steps:

• In small cup or bowl, combine salt, pepper, cinnamon and ginger; rub into chicken.
• In large nonstick skillet, heat oil; add chicken.
• Cook over medium-high heat, turning once, 4 minutes, until browned on all sides.
• Remove chicken from skillet; set aside.
• In same skillet, cook onions, stirring constantly, 5 minutes, until softened.
• Stir in apples; cook, turning apple slices occasionally, 3 minutes, until apples are golden brown and tender.
• Add cider to apple mixture; bring liquid just to a boil.
• Return chicken to skillet; cook, turning chicken as needed, 4 minutes, until chicken is cooked through and juices run clear when pierced with fork.
• With slotted spoon, transfer chicken to serving platter; keep warm.
• Stir brandy into apple mixture; cook 3 minutes, until mixture is bubbling and apples and onions are glazed.
• With slotted spoon, arrange apples and onions around chicken; drizzle evenly with remaining juices in skillet.
• SERVING (3 OUNCES CHICKEN, 3/4 CUP APPLE-ONION MIXTURE) PROVIDES: 1 Fat, 1 1/2 Fruits, 1/2 Vegetable, 3 Proteins, 20 Optional Calories.
• PER SERVING: 286 Calories, 6 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 350 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 27 g Protein, 33 mg Calcium; 6 points.

PECAN CHICKEN WITH BRANDY SAUCE

Steps:

• Coat chicken with crumbs and pecans.
• Bake at 350 degrees until done (about 45 minutes).
• Combine the sauce ingredients in a saucepan.
• Warm through, stirring often.
• Pour over chicken and serve.

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 BREASTS WITH LEMON AND BRANDY

Steps:

• Combine flour and oregano.
• Season with salt and pepper.
• Wash chicken and pat dry.
• Dredge in seasoned flour, shaking off excess.
• Melt 4 tblsps butter in heavy, large skillet over medium heat.
• Add chicken and cook until springy to touch, about 8 minutes per side.
• Increase heat.
• Add lemon juice and brandy to skillet.
• Tilt skillet and ignite brandy to flambé.
• When flames subside, remove chicken.
• Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
• Pour sauce over chicken and sprinkle with chopped parsley.