brandied-french-chicken

Brandied French Chicken

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.

Brandied Cider Soup

All of these dishes have amazing flavour  and freeze well. They are a cinch to make after you make the main Brandied French Chicken.

brandied-chicken-pot-pie
Brandied Chicken Pot Pie

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.

pinnacle-hard-cider
Pinnacle Ice Cider LCBO# 94094

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:

Enjoy whichever way you choose!

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Brandied French Chicken

 

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Brandied French Chicken
brandied-french-chicken
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
brandied-french-chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 2 Tbsps butter in a large deep sided pan. Brown the chicken breasts on all sides over medium high heat. About 3-4 minutes total. Remove breasts to a platter.
  2. Reduce the heat to medium and melt remaining 2 Tbsps butter in the pan. Add the onions and cook about 5 minutes. Add the mushrooms and cook for another 3-4 minutes. Add the garlic and cook another minutes.
  3. Remove the sliced onion pieces and reserve for garnish of the finished dish.
  4. Remove the pan from the heat and stir in the flour so the vegetables are coated and the flour is moistened.
  5. Return the pan to the heat and add the chicken back into the pan.
  6. Add the natural apple cider, chicken stock, brandy, hard cider and pepper. Cover and cook over medium low about 20 minutes until chicken is cooked through.
  7. When the chicken is cooked add 1/2 cup of cream and the salt.
  8. Measure the corn starch into a small dish and stir in the remaining 1/4 cup of cream until corn starch is dissolved.
  9. Add the cornstarch mixture to the chicken dish and stir until sauce thickens.
  10. Serve over pasta or with mashed potatoes.

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6 thoughts on “Brandied French Chicken

  1. I have to admit, as good as the chicken sounds on its own, it’s the pot pie that really gets me. That looks like pure and unabashed delicious comfort food. I certainly make and eat pot pie often enough, and I really love the idea of switching the recipe up a little bit with a French touch. Very nice!

    1. I like them all but I actually think the soup is my favourite because the flavour is so bold for a soup! Hope youlike them all!

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