Make a big batch of this amazing and elegant Brandied French Chicken and serve a crowd – or- divvy it up and make and elegant main, Brandied Chicken Pot Pie and Brandied Cider Soup!
This recipe makes a big batch which is perfect for entertaining or if you want to take advantage of the extra sauce and chicken to make this Brandied Cider Soup and a French Chicken Pot Pie.
All of these dishes have amazing flavour and freeze well. They are a cinch to make after you make the main Brandied French Chicken.
If you don’t want to make the variations or serve a crowd you can just cut the recipe in half!
I substituted Pinnacle Ice Apple Cider and regular brandy for the Calvados for a couple of reasons. Calvados is a rather expensive – running $50-$80 a bottle easily. And then you have a lot of apple brandy on your hands which may not be to everyone’s sipping taste.
I substituted hard apple cider and brandy and it is a perfect dish for fall or winter.
I was able to buy the little airplane bottles of Pinnacle Ice Apple Cider at the LCBO. A 375 ml bottle runs $24.95 which is more accessible if you can’t find the small bottles. Another choice would be to just buy a can of apple cider such as Strongbow or Somersby.
I can attest to the fact that apple cider and regular brandy are delicious in this dish. Regular brandy can be bought at a reasonable price in small quantities as well and lends itself to all kinds of sipping or cooking!
This recipe will serve 8 as a main course. It makes a lot of sauce which you can use a gravy over mashed potatoes or pasta.
Or you can serve 4 as a main dish and get 4 servings each of an amazing soup and pot pie. They all freeze and reheat well so you can choose which to serve and which to freeze.
If you decide to make the additional dishes, make the recipe below as is and:
- reserve 4 breasts and 1-2 cups of sauce to use in the Chicken Pot Pie recipe
- Reserve 2 cups of sauce to use in the Brandied Cider Soup recipe
Enjoy whichever way you choose!
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