Roast Chicken with Brandy Sauce

Roast Chicken with Brandy Sauce

Lets be honest here, who doesn’t love a good roast chicken. So simple, yet so good. Time to glam up the traditional Sunday roast favourite with a little bit local South African brandy magic and cook up a roast chicken with brandy sauce.

In the old style, the chicken was carved in the dining room by the maître d’. Even for a single portion, a whole glorious chicken in a copper saucepan was brought to the guest’s table. We don’t seem to get that sort of treatment these days, but hey!

This simple roast chicken with creamy brandy sauce seems very simple to make, and looks extremely delicious!

Chicken with Brandy Sauce: For the Roast Chicken:

  • 1 fairly big chicken for roasting
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, softened

Chicken with Brandy Sauce: For the Sauce

  • 2 cups homemade chicken stock, or low-salt canned broth
  • ¾ cup dry white wine
  • ½ cup chopped onion
  • ½ teaspoon black peppercorns
  • 1 tablespoon flour
  • 1 tablespoon unsalted butter, softened
  • ½ cup heavy cream
  • Salt, pepper
  • 2 tablespoons brandy

Chicken with Brandy Sauce: Instructions

  1. Preheat oven to 425 degrees.
  2. Sprinkle chicken inside and out with salt and pepper and rub all over with butter. Place on side in a roasting pan and roast 20 minutes. Turn onto other side and roast 20 minutes. Turn breast side up and roast another 20 minutes. Transfer to platter and keep warm.
  3. While chicken is roasting, make sauce:
    • Combine stock, wine, onion, and peppercorns in medium saucepan, bring to boil, and simmer to reduce by half.
    • Work flour into butter to make beurre manié, and add to sauce, whisking constantly.
    • Simmer 3 minutes.
    • Stir in cream and reduce briefly until it lightly coats a spoon, about 1 minute.
    • Taste for seasoning and add salt and white pepper as needed.
    • Strain sauce, stir in brandy
    • Cut chicken into pieces and arrange on plates, coat with sauce.

Sounds pretty straight forward right? I would suggest serving this on a bed of white rice, perhaps with either a side salad in summer, or some good old hearty Roast veg in winter, cooked at the same time the chicken is roasting away! Have yet to try this myself, so if you do have a crack at it, leave me a comment below and let me know how it is!

Recipe from: Essential Pepin

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