Chicken, mushrooms and a brandy sauce. What else needs to be said?
Jump to RecipeMy Chicken Mushroom Brandy Sauce is rich, earthy and developed very tender chicken. I am really working on developing fully composed meals. The side dish for this dinner was a medley of vegetables including brussels sprouts, beets and other root vegetables. The chicken is delicious but the mushroom sauce is amazing.
I make a lot of chicken in my house because it is my wife’s main source of protein. Chicken is very versatile. Some of my favorite recipes show the variety that can be created and below are examples:
I have started buying whole chickens for most of my chicken meals. I save the wings for some fun and the carcass to make my own stock. In this recipe, I used the leg quarters and breasts. The chicken was pan fried and finished off with the gravy making the chicken so tender and so juicy. The coup de grace was the winner in this chicken dinner. It is rich without taking over the dish.
Basic ingredients.
Building the Chicken and mushroom brandy sauce.
The Chicken Mushroom Brandy Sauce plated.
Chicken Mushroom Brandy Sauce
My chicken mushroom brandy sauce is a super composed meal including a mushroom brandy gravy and a vegetable medley. Delicious!
Ingredients
- 1 Whole Chicken cut up, wings reserved
- 3 Whole Shallots sliced
- 1 Pint Button mushrooms
- 1/4 Cup Mushroom base
- 1/4 Cup Brandy
- 1 Cup Homemade chicken stock
- 2 Sprigs Fresh thyme
- 2 Cloves Garlic minced
- 1 Tbsp Vegetable oil
- 2 Tsp Salt
- 2 Tsp Black pepper
Instructions
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Heat a large heavy skillet over medium heat and add the oil. Once oil is good and hot, add the chicken and cook skin side down for 3 – 5 minutes. When the skin is crisp, flip and cook for 2 more minutes. Remove from the pan and set aside.
Pour off excess fat and return to heat. Add the mushrooms and season with the salt and pepper. Let mushrooms cook down for 5 minutes or so. Stir occasionally cooking until the mushrooms are golden brown then set aside.
Now pour in the brandy and tilt your pan to light the brandy and let the alcholo burn off. Next, add the chicken stock. Bring to a boil and reduce to a simmer. Add the minced garlic and shallots and sauté for 3 minutes, stirring frequently. Add in the mushroom base and mix thoroughly. Simmer for 2 – 3 minutes.
Return the chicken to the pan with the thyme and simmer for 25 – 30 minutes covered. The sauce will thicken as it cooks down. Add back in the mushrooms and shallots and warm for 2 minutes.
Serve and enjoy!
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