Elaines Roast Chicken Breast With French Brandy Re... |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 3 |
|
Young chicken breasts, bone in, skin on, seasoned with just the right herbs and spices, and roasted to perfection.The French Brandy in the reduction sauce, and the pan drippings from the chicken , thickened with rice flour, make this an elegant , yet affordable, delicious meal! Read more ! Ingredients:
3 large chicken breasts, bone in, skin on |
coarse salt (to preference) |
ground pepper (to preference) |
1 tsp cinnamon stick, grated finely |
dehydrated onion flakes (to preference) |
1 cup cold water |
4 large potatoes, halved |
rice flour (for chicken sauce) |
Directions:
1. Sprinkle chicken breasts with the coarse salt, cinnamon, and pepper
2. Sprinkle dehydrated onion flakes on top.
3. Place bone side down in roasting pan and add the water to the pan
4. Add the halved raw potatoes
5. Cover with foil, DULL side up.
6. (Dull side up helps the oven heat to penetrate better... shiny side up repels heat entry.)
7. Roast in a 350*F oven until the chicken is crisp, and all juices run clear, removing the foil after first 30 minutes of roasting.
8. Baste frequently after top foil has been removed.
9. Roasting time will vary due to different ovens and their settings.
10. 120 minutes is merely a guideline.
11. Thicken the chicken drippings with RICE FLOUR, to your specifications.
12. =====================================
13. The Reduction Sauce:
14. Combine in a saucepan:
15. 2 ounces French Brandy
16. 1 tbsp white sugar
17. juice of 1 lemon
18. 2 ounces cranberry juice
19. Heat this over LOW flame, as too high a flame runs the risk of igniting the brandy, which is 40% alcohol.
20. The brand of Brandy I used for this recipe is St. Remy Authentic
21. Cook the sauce down until reduced to half its original quantity, and comes away from the spoon as a gel.
22. =====================================
23. The Cole Slaw:
24. In a bowl, combine generous amounts
25. Freshly-cut cabbage, red and white
26. Chopped carrot
27. Chopped red, green and yellow sweet peppers (your preference)
28. The SAUCE is a different one, not typical to coleslaw.
29. It consists of 2 tbsp Dijon mustard, 2 tbsp Classic Italian dressing, and 3 tbsp Thousand Island
30. This mixture gives a tangy, tart, pleasant flavor to the cole slaw.
31. Made ahead, the slaw can be refrigerated until ready to use, and the flavors will develop better.
32. Before refrigerating, do a taste test, and correct the seasoning to your preference.
33. If too tart, add a touch of sugar.
34. =====================================
35. The Broccoli:
36. Wash the broccoli, and cut off the florets. Nothing goes to waste in this dish, because the stem is also cooked.
37. Add 1 tbsp of butter to the pot, a little coarse salt, and very little water.
38. Cover, and steam until tender, but still al dente (with some crunch remaining)
39. Melt some OLD cheese over the top.
40. =====================================
41. To serve:
42. Drizzle some of the thickenedmeat juices (with the rice flour) onto the plate.
43. Arrange the chicken breasts on the plate alongside the potatoes, and drizzle with the reduction sauce.
44. Served with the tangy homemade cole slaw, and steamed broccoli with old cheese melted on top, this meal is a sure winner!
45. Everything in this recipe is included here; the salad, and the broccoli!
46. ENJOY! :+D
|
|