A Simple Fricassee of Chicken and Brandy

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

It’s the brandy that makes all the difference in this nice little dish.


  • 24 baby onions
  • A 3-lb chicken
  • 1 cup brandy


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