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Brandy-Braised Chicken
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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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Nutrition Facts
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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.
Personal Note