“I found this recipe in an old old cookery book that was left behind by a tourist. this recipe tasts better if you cook 1 day before”
READY IN:
1hr 15mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. dredge chicken in flour.
  2. melt butter in casserole.
  3. sear chicken in hot butter, add ham, onions, garlic, mushrooms salt and pepper and herb bouquet(thyme, bayleaf and parsley).
  4. let it boil briskly.
  5. pour brandy over chicken and blaze.
  6. add wine and cover the casserole.
  7. reduce heat, and simmer until chicken is tender.
  8. If sauce is not thickened, add some flour.
  9. remove bouquet before serving.

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