Recipe
Country-french Chicken Recipe
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Spinach1948 / All my dishes 4 months ago
From France this country chicken recipe is cooked with brandy and wine. It is best served with potatoes
and and tossed salad.
Prep:40m Cook:60m Servings:4
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 Spinach1948 |
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Fans
Ingredients
- Ingredients:
- 2 Tbs. Margarine or butter
- 3- to 3 ½ -Lb. Chicken, cut in quarters
- 12 to 18 small white onions trimmed
- 4 small Carrots, peeled and cut diagonally in 1 ½ inch pieces
- 2 cloves garlic, minced
- 2 Tbs. Brandy
- 2 cups dry white wine
- 1 Tbs finely chopped parsley
- 1bay leaf
- 1 tsp. Salt
- ¼ tsp. Ground white pepper
- ¼ tsp. Dried thyme leaves, crushed
- 1/8 tsp. Tsp. Ground cloves
- 1 pkg. ( 8oz ) frozen sugar snap peas
Directions
- 1 In a larger skillet over medium-high heat, melt the margarine or butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides; transfer chicken pieces to a large baking dish. Set aside.
- 2 Preheat oven to 350º. To the dripping that remain in skillet, add onion, carrots, and garlic. Saute over medium-high until onions and carrots are lightly browned.
- 3 Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy, Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
- 4 Increase heat to high and bring the carrot mixture to a boil, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish.
- 5 Cover baking dish with lid or aluminum foil. Place on center rack of the oven and bake for 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
- 6 Cover baking dish and bake 300 minutes longer or until juices run clear when chicken pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
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momo_55grandma 4 months ago said:
Luv the seasonings with this Awsome recipe thanks print save and try
valinkenmore 4 months ago said:
Wonderful recipe! When it cools off a bit, I will definitely be making this!
Thanks a bunch and high 5 to you!
mjcmcook 4 months ago said:
~HELLO~
The 'FRENCH' Way with food is my
all-time favorite~
Thank-you for posting this
"5"FORK!!!!! recipe~
~*~mj~*~
I 'FLAGGED' the Photo!