Ingredients

How to make it

  • Sprinkle chicken breasts with the coarse salt, cinnamon, and pepper
  • Sprinkle dehydrated onion flakes on top.
  • Place bone side down in roasting pan and add the water to the pan
  • Add the halved raw potatoes
  • Cover with foil, DULL side up.
  • (Dull side up helps the oven heat to penetrate better... shiny side up repels heat entry.)
  • Roast in a 350*F oven until the chicken is crisp, and all juices run clear, removing the foil after first 30 minutes of roasting.
  • Baste frequently after top foil has been removed.
  • Roasting time will vary due to different ovens and their settings.
  • 120 minutes is merely a guideline.
  • Thicken the chicken drippings with RICE FLOUR, to your specifications.
  • =====================================
  • The Reduction Sauce:
  • Combine in a saucepan:
  • 2 ounces French Brandy
  • 1 tbsp white sugar
  • juice of 1 lemon
  • 2 ounces cranberry juice
  • Heat this over LOW flame, as too high a flame runs the risk of igniting the brandy, which is 40% alcohol.
  • The brand of Brandy I used for this recipe is St. Remy Authentic
  • Cook the sauce down until reduced to half its original quantity, and comes away from the spoon as a gel.
  • =====================================
  • The Cole Slaw:
  • In a bowl, combine generous amounts
  • Freshly-cut cabbage, red and white
  • Chopped carrot
  • Chopped red, green and yellow sweet peppers (your preference)
  • The SAUCE is a different one, not typical to coleslaw.
  • It consists of 2 tbsp Dijon mustard, 2 tbsp Classic Italian dressing, and 3 tbsp Thousand Island
  • This mixture gives a tangy, tart, pleasant flavor to the cole slaw.
  • Made ahead, the slaw can be refrigerated until ready to use, and the flavors will develop better.
  • Before refrigerating, do a taste test, and correct the seasoning to your preference.
  • If too tart, add a touch of sugar.
  • =====================================
  • The Broccoli:
  • Wash the broccoli, and cut off the florets. Nothing goes to waste in this dish, because the stem is also cooked.
  • Add 1 tbsp of butter to the pot, a little coarse salt, and very little water.
  • Cover, and steam until tender, but still al dente (with some crunch remaining)
  • Melt some OLD cheese over the top.
  • =====================================
  • To serve:
  • Drizzle some of the thickenedmeat juices (with the rice flour) onto the plate.
  • Arrange the chicken breasts on the plate alongside the potatoes, and drizzle with the reduction sauce.
  • Served with the tangy homemade cole slaw, and steamed broccoli with old cheese melted on top, this meal is a sure winner!
  • Everything in this recipe is included here; the salad, and the broccoli!
  • ENJOY! :+D
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Reviews & Comments 15

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    " It was excellent "
    darksideofthespoon ate it and said...
    My mother in law's coming to visit this weekend, she's gonna love this! 5 from me for getting me in the mother in law's good books!
    Was this review helpful? Yes Flag
    " It was excellent "
    kitchenwhizzer ate it and said...
    Chef, you ROCK! Five forks, thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    Oooooooo Yummy Ymmy Yummy...
    What Times Dinner!!! Beautiful!
    High 5
    Was this review helpful? Yes Flag
  • theoldrecluse 5 years ago

    DOWNRATED BY insane MOUNTAIN MAMA in one of her usual childish fits of jealousy.

    Recluse
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    Oooooooooh!! great......
    the step by step is perfect!
    Now you deserve 10!
    Was this review helpful? Yes Flag
  • binky67 5 years ago
    Add me to the long list of Fans here! 5555555
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Love the step by step, overall this is wonderful Chef Elane.
    Flagged a s beautiful

    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    This is one incredible recipe. I had to chuckle when I saw the French Brandy. I don't like to drink alcohol but since I've been part of this site I have assembled quite a collection of it. Now I can add French Brandy too it as well cause I have to try this wonderful meal. 55555 forks. Thanks for sending it to me
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    Very nice! I love the fact that you provided recipes for a full meal. The whole meal looks and sounds hearty yet elegant. Cinq pour vous!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Wow, does that ever sound soooo goood!!! That brandy sauce is fabulous! And I love the way you told us how to fix broccoli and cole slaw to go with it!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    Yes... you are right... it is Great!
    Mi hi 5 for you!
    Was this review helpful? Yes Flag
    " It was excellent "
    cookingforfun ate it and said...
    Can't get any better than that. 5 from me
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    I may just have to visit Canada!! So good,,!
    Great recipe 5 5 5 5 5 !!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Oh My! Elaine, this is superb! I think you have outdone yourself. Can you come to St Louis and cook this for me? I don't think five forks is enough, but that is all they will let me give you. High five!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great recipe high5 post chef thanks
    Was this review helpful? Yes Flag

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