Don’t spend a fortune on the wine, which flavors and tenderizes the chicken, but do use one you’d happily drink.
Elaborate and takes some time - but the flavor was unbelievable! Given the cooking method, I was also shocked at how moist the breast meat was in this dish. One caution - when I flamed the brandy, the flames went up nearly 18" from a large saut pan - I had to pull it off the stove so it didn't burn nearby cabinets (oh, how I wish I had a better stove hood!). Also, I was too impatient to knead the butter and flour together so I microwaved the butter to melt, and it worked just fine. I'd definitely consider making this for company - it could be prepared up to the last few steps of thickening the sauce and adding back the mushrooms. We served it with mashed potatoes, but would love to try it with a wild rice pilaf too.
Excellent! This was actually very easy to make, with complex flavors that make it seem you spend hours making. I could literally sit at the table with good friends and just eat this slowly for hours, its that good. I suggest serving with a good baguette to sop up all that delicious sauce.
This recipe is excellent! I used fresh thyme instead of dry which gave the flavor extra boost, since I grow my own herbs. I only added black pepper cause the bacon is already salty. I would eat this over and over!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
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