Chicken in Brandy

A community recipe by webmistress

Not tested or verified by Nigella.com

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Introduction

This recipe comes from Mums Know Best - The Hairy Bikers Family Cookbook, many thanks to Si King and Dave Myers and also to Weidenfeld & Nicolson Publishers for their kind permission to reproduce this recipe for everyone to try!

Muriel Bell is a lovely lady who lives in Tenbury Wells in Worcestershire. Her mum was in service in a big house and Muriel still has her book of recipes, all hand-written. Muriels chicken is a super-rich treat - good for entertaining and a real show-off dish.

Ingredients

Serves: 6

Metric Cups

1 splash of olive oil
30 grams butter
6 chicken breasts
1 red onion (chopped)
100 millilitres brandy
170 grams button mushrooms
100 millilitres double cream
sea salt
black pepper

1 splash of olive oil
1 ounces butter
6 chicken breasts
1 red onion (chopped)
4 fluid ounces brandy
6 ounces button mushrooms
4 fluid ounces heavy cream
sea salt
black pepper

Method

Chicken in Brandy is a community recipe submitted by webmistress and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 150C/Gas 2.
Heat the olive oil and butter in a large frying pan. Add the chicken breasts and cook briefly to seal in the juices. Add the diced onion and cook until translucent but not coloured.
Remove the pan from the heat. Warm the brandy, pour into the pan and ignite, then wait for the flames to die down.
Add the mushrooms, pour over the cream and season well. Transfer everything to an ovenproof dish and cover with foil. Bake in the preheated oven for about an hour. Serve with some rich mustard mash.

Preheat the oven to 150C/Gas 2.
Heat the olive oil and butter in a large frying pan. Add the chicken breasts and cook briefly to seal in the juices. Add the diced onion and cook until translucent but not coloured.
Remove the pan from the heat. Warm the brandy, pour into the pan and ignite, then wait for the flames to die down.
Add the mushrooms, pour over the cream and season well. Transfer everything to an ovenproof dish and cover with foil. Bake in the preheated oven for about an hour. Serve with some rich mustard mash.