Brandy-Braised Chicken

Name: Brandy-Braised Chicken
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 to 6 serving(s)
Ingredients: 6 skinless chicken legs; 2 tbsp (30 ml) olive oil; 1 onion, chopped; 6 cloves garlic, chopped; 1 tsp (5 ml) ground cumin; 1/2 cup (125 ml) brandy; 3/4 cup (180 ml) chicken broth; 1 tbsp (15 ml) cornstarch; 2 tbsp (30 ml) water; 1/4 cup (60 ml) 15% or 35% cooking cream; 2 sage leaves

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Preparation 20 min
Cooking 1 h 20 min
Servings 4

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 6 skinless chicken legs
- 2 tbsp (30 ml) olive oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 tsp (5 ml) ground cumin
- 1/2 cup (125 ml) brandy
- 3/4 cup (180 ml) chicken broth
- 1 tbsp (15 ml) cornstarch
- 2 tbsp (30 ml) water
- 1/4 cup (60 ml) 15% or 35% cooking cream
- 2 sage leaves

Preparation

- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- In a large saucepan over high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
- In the same saucepan over medium heat, soften the onion and garlic. Add the cumin and stir for 1 minute. Deglaze with the brandy and reduce by half.
- Return the chicken to the pan. Add the broth and bring to a boil. Cover and bake for about 1 hour or until the meat falls easily from the bone. Remove the legs from the pan. Keep warm.
- In a small bowl, combine the water and cornstarch. Pour into the pan of cooking juices while whisking. Bring to a boil, stirring constantly. Add the cream and sage. Adjust the seasoning.
- Coat the chicken with the sauce. Serve with mashed carrots with mustard, if desired.

Brandy-Braised Chicken

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Ingredients

Preparation

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