recipes 4u
Roast Chicken in Brandy
|
Serves 4
* 1 large roasting chicken -- cut in serving piece
* Salt
* Pepper
* 3 cups dry white wine
* 8 tablespoons butter
* 1 cup brandy
|
Salt and pepper chicken.
Marinate in the dry white wine overnight.
Sauté the chicken pieces in the butter until golden brown.
Place in a roaster with the butter and the marinade.
Cover and bake 50 minutes in a preheated 375º oven.
Add more wine if necessary while baking.
Lower heat to 350 degrees.
Roast until tender (length of time will depend on the age and condition of the chicken).
When ready to serve, place the cut-up chicken on a warm platter and pour the brandy over it.
Ignite and bring to the table flaming.
Use any leftover juices in the pan to quench the flames after your guests have properly admired the platter.
Allow at least ½ pound of chicken per person. |
|
|
|
