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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
Calories 345kcal
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

  • 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!

Notes

Nutrition is an estimate per serving.

Nutrition

Calories: 345kcal | Carbohydrates: 5g | Protein: 37g | Fat: 19g