Elaines Roast Chicken Breast with French Brandy Reduction SauceFrom chefelaine 8 years ago
- 3 large chicken breasts, bone in, skin on shopping list
- coarse salt (to preference) shopping list
- ground pepper (to preference) shopping list
- 1 tsp cinnamon stick, grated finely shopping list
- dehydrated onion flakes (to preference) shopping list
- 1 cup cold water shopping list
- 4 large potatoes, halved shopping list
- rice flour (for chicken sauce) shopping list
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
People Who Like This Dish 12
The Cookchefelaine Muskoka, CANA
The Rating60 people
great recipe high5 post chef thanksmomo_55grandma in Mountianview loved it
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!angelinaw in St Louis loved it
I may just have to visit Canada!! So good,,!
Great recipe 5 5 5 5 5 !!!!lanacountry in Macon loved it
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