Quick, easy Brandied Chicken


October 29, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Janice Johnson of Kelseyville, Calif., says she is seeking a recipe for "Brandy Fried Chicken, which we had in a place in Sacramento, Calif. We asked for the recipe but never received an answer. Hope you find one."

Janice Thornton of Merced, Calif., responded with tester Laura Reiley's choice.

Recipe requests

Thao Tran of Brea, Calif., is seeking a recipe for "a creamy white soup with potatoes and other ingredients." Tran said the soup "is called Zuppa Toscana and is served at the Olive Garden restaurants."

Marian Hohensheldt of Amsterdam, N.Y., no longer has her recipe for a cheesecake that she says was very unusual. "It started with a white-cake mix. It was made with a well in the center, which all of the other ingredients went into. It seemed that the cake baked up around the ingredients and made it real delicious. I would be very pleased to find this recipe, and thank you very much."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. List the ingredients in order of use, and note the number of servings. Letters may be edited for clarity.

Brandied Chicken

Serves 4

2 1/2 pounds chicken cut for frying or 2 1/2 pounds boneless, skinless breasts

2 cloves garlic, minced

1/4 cup ( 1/2 stick) butter

1 cup heavy cream

3 ounces (6 tablespoons) brandy

1 tablespoon curry powder

salt and pepper, to taste

parsley, to taste

paprika, to taste

Saute chicken and garlic in butter. Transfer, with juices, to a casserole. Mix cream, brandy, curry powder, salt and pepper and pour over chicken. Cover and bake 35 to 40 minutes at 350 degrees. Sprinkle with parsley and paprika.

Tester Laura Reiley's comments: "The request was for a brandied fried chicken. While this dish isn't fried, it's a quick and easy in-the-oven dish that is a crowd pleaser.

"The brandy and curry are assertive flavors that, with the cream, make a luxurious sauce. (If you want the kids to enjoy the dish, tone down the amount of each.) Pair it with wild rice studded with pecans or some kind of rice pilaf."

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.