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A Simple Fricassee of Chicken and Brandy
- Serve
4 to 6
unless otherwise stated. - Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
It’s the brandy that makes all the difference in this nice little dish.
Ingredients
24 A 3 -lb 1 cup
Method
To make peeling the onions easier, dip them in boiling water for 30 seconds or so.
Cut the chicken into 8 pieces (or buy the pieces you wish for). Pour the brandy over them in a shallow dish and leave to marinate for 8-12 hours in the refrigerator, turning them over now and then.
When ready to cook, drain the pieces of chicken, but reserve the brandy. Pat the chicken dry with pa
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