A delicious little herby number for some chicken. It’s very simple and tasty. I love a meal that just sits in a pot getting tastier and tastier while you get stuck into the wine. Perfect.
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4 chicken breasts (skin on)
3 tablespoons olive oil
1 red onion, (finely chopped)
6 cloves garlic (peeled and left whole)
8 shallots (peeled and left whole)
1 stick celery (finely chopped)
125ml cup brandy
250ml chicken stock
1 tablespoon fresh continental parsley
1 tablespoon fresh thyme
1/2 tablespoon fresh tarragon
1/2 tablespoon fresh dill
1/2 teaspoon ground nutmeg
1 red capsicum (cut into large chunks)
salt & pepper
1 tablespoon double cream.
Heat the oil in a large casserole pan (which has a tight fitting lid) over a moderate heat then fry the chicken on all sides for 7-8 minutes until browned then remove from the heat. Now add the onion, celery and shallots to the pan and fry for 4-5 minutes until golden brown. Add the garlic, nutmeg and herbs and fry for 30 seconds. Turn up the heat and pour in the brandy. Simmer for 30 seconds then pour in the stock. Stir briefly then return the chicken to the pan and season well with salt and pepper. Place the capsicum pieces over then cover the pan and reduce the heat to low. Simmer for 60 minutes stirring occasionally – uncover the pan for the last 10 minutes to slightly reduce the sauce. Stir in the cream just before serving.
Serve with baked rice, or with green vegetables.