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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Chicken Mushroom Brandy Sauce

March 31, 2022 by Peter Block Leave a Comment

Chicken, mushrooms and a brandy sauce. What else needs to be said?

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My 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:

  • CHICKEN KARAHI
  • GOCHUJANG SMOKED CHICKEN
  • HONEY SESAME CHICKEN
  • POTATO CHIP CRUSTED CHICKEN

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.

Print

Chicken Mushroom Brandy Sauce

My chicken mushroom brandy sauce is a super composed meal including a mushroom brandy gravy and a vegetable medley. Delicious!

Course dinner, Gluten free
Cuisine Chicken recipe, Comfort food, Gluten free
Keyword brandy, Chicken recipes, comfort food, Cream Sauce, gluten free, gravy
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Peter

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

  1. 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!

Filed Under: dinner, Gluten Free Tagged With: brandy, chicken recipes, comfort food, dinner, gluten free, sauce

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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