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Chicken in Molasses-Brandy Sauce

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“Brown the chicken pieces firstly before marinating them. Plan ahead the chicken needs to marinate in the sauce overnight. Brandy can be replaced with the bourbon and the cayenne can be replaced with crushed dryed chili flakes.”
READY IN:
24hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the chicken pieces on both sides in hot oil; transfer to a bowl cool completely.
  2. To make the sauce: (prepare the sauce in the early or a day in advance to cool completely).
  3. In a saucepan, heat oil and butter then saute the onion, garlic with cayenne until soft (about 3-4 minutes).
  4. Add in ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, salt and pepper; mix well and simmer about 15-20 minutes.
  5. Add in brandy and simmer for 5 minutes; cool to room temperature or chill.
  6. When the sauce has cooled place into a large bowl and add in the browned chicken pieces, turn well to coat.
  7. Cover and refrigerate 24 hours.
  8. Set oven to 350 degrees.
  9. Place the chicken in a baking dish and bake for about 45 minutes or until chicken is cooked.
  10. Transfer to a platter and pour any remaining sauce on top.

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