Chicken in Brandy Sauce

Name: Chicken in Brandy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup Beef Bone Broth; 1.5 lb Boneless Chicken Thigh; 0.31 cup Brandy; 0.75 cup Chicken Bone Broth; 1 tsp Cornstarch; 1 tsp Dijon Mustard; 0.5 tsp Fresh Thyme; 2 cloves Garlic; 0.25 cup Heavy Cream; 1 tbsp Olive Oil; 1 dash Salt & Pepper; 1 whole Shallot; 1 tsp Smoked Paprika; 0.25 cup Unsalted Butter; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Comfort-Food Anabolic Diet

Chicken in Brandy Sauce features juicy seared chicken thighs coated in a velvety brandy-shallot reduction accented with Dijon, thyme, and smoked paprika. A blend of beef and chicken bone broths adds deep savoriness, while a touch of cream rounds the sauce to a restaurant-worthy finish. Ideal for a cozy dinner with mashed potatoes or buttered noodles.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
2

Add the chicken thighs and sear until golden, no longer pink in the center, and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should register 165 degrees F (74 degrees C). Transfer to a plate and keep warm.
3

Reduce the heat to medium. Add 2 tablespoons butter to the pan. Stir in the shallot and cook until softened, about 1 minute. Add the garlic, Dijon mustard, and thyme; cook 30 seconds more, stirring constantly.
4

Carefully pour in the brandy and scrape up the browned bits from the pan. Simmer until most of the alcohol has evaporated, 1 to 2 minutes.
5

Add the beef bone broth, chicken bone broth, and Worcestershire sauce. Simmer until slightly reduced, 6 to 8 minutes. Whisk in heavy cream and the remaining 1 tablespoon butter.
6

If you want a thicker sauce, whisk cornstarch with 1 tablespoon water to make a slurry, add it to the skillet, and simmer 1 to 2 minutes more.
7

Taste and adjust with salt and pepper as needed. Return the chicken and any juices to the skillet, spoon the sauce over, and simmer gently for 2 to 3 minutes.