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Brandy Chicken Piccata – Classic Dish with a Spin
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
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Brandy Chicken Piccata – Classic Dish with a Spin
A classic dish with a twist, brandy. I should follow my own rule of always having all the ingredients on hand, and tonight somehow we did not have any white wine at the house. Plenty of red, that for sure, but white, not a bottle in sight for my chicken dinner.
I had to come up with something on the spot, therefore, I decided to use brandy instead of white wine. It was delicious!
What is brandy?
Brandy is a spirit produced by distilling from wine or fermented fruit mash, aged on wooden barrels. Of course, alcohol volume is slightly higher, around 35 to 60% alcohol per volume.
Unlike wine or whiskey, which are tightly controlled, brandy can be distilled with any fruit base.
Brandy is a wonderful after-dinner drink served at room temperature, served in a small balloon-type glass. Often used as a key ingredient in several delicious mixed drinks.
The brandy with chicken broth, garlic, capers, and lemon juice, your typical piccata sauce, was just out of this world. One of our favorite chicken recipes.
When not in use, seal the opened bottle and place it in a dark cabinet away from heat and light.
Cooking TIPS and recipe notes
- As always, make sure that the heat is off when adding alcohol to any dishes that you are cooking on the stove.
- Scrape brown bits when adding the chicken broth to the pan. They add a bit more flavor. your dish.
- The citric acid from the lemon gives it a gentle kick that lingers in your palate with each bite.
- A richer texture and the last piece of butter made it all bind well together. I love it better than the original classic and look forward to preparing it again.
- I highly recommend making this dish in an enamel cast iron skillet, my preference Le Creuset. link HERE
- You can also bake this dish if using chicken breasts, which take longer to cook.
- Always use fresh garlic for an optimum taste. The garlic on jars has extra acidity added for preservation and I found them to be very pungent on flavor. Sometimes it can even change the flavor of your dish altogether.
Capers
are also known as Capparis spinosa. There is such a thing as caper berries. Capers are actually little flower buds that are now mature yet. They grow wild across the Mediterranean and parts of Asia.
Green in color and pea-sized are found either marinating with sea salt or with white vinegar.
I prefer the capers under sea salt, as the flavor has not been diverted too much. However, make sure that you rinse them well under running cold water prior to using them in your cooking.
If you have any leftovers, this wonderful dish of brandy chicken piccata makes a fantastic chicken salad for a light lunch.
Of course, you can use this brandy recipe to make veal piccata.
We had a green mixed salad on the side. Mashed potatoes, pasta with lemon sauce, roasted vegetables, are great side dishes too.
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Looking for more yummy recipes this holiday season? why not try making
Saffron Lemon Chicken with Persian Rice
Sauteed Pork Tenderloin with Prunes
Equipment and ingredients used to prepare this dish
Nutrition Facts
Brandy Chicken Piccata
Amount Per Serving
Calories 707
Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 17g106%
Cholesterol 252mg84%
Sodium 253mg11%
Potassium 494mg14%
Carbohydrates 2g1%
Protein 37g74%
Vitamin A 525IU11%
Vitamin C 6.5mg8%
Calcium 22mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Brandy Chicken Piccata
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
Ingredients
-
8 chicken tights, skin on
-
2 tablespoons unsalted butter
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1 tablespoon olive oil
-
1/2 cup brandy
-
1 tablespoon minced garlic
-
1/4 cup sodium-free chicken stock
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1/4 cup fresh lemon juice
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1 tablespoon capers, drained
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2 tablespoons unsalted butter
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chopped fresh flat-leaf parsley
-
fresh lemon slices
-
salt
-
pepper
Instructions
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Season the chicken tights all over with salt and pepper. In a large skillet over medium-high heat add 1 olive oil and 2 tablespoons butter.
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Sauté the chicken tights skin down for 5 - 6 minutes per side if the skin feels some resistance when shaking the skillet, cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes.
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Lower the heat under the skillet. Add the brandy and chicken broth to the pan and put it back on the heat and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes.
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Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes.
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Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.
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Garnish with chopped fresh parsley and serve.
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This brandy chicken piccata was so delicious! I loved the flavor of the brandy that the chicken had!
Thank you, Kayla! I am glad you enjoy it. The brandy considered that has a higher alcohol content that once evaporated it gives a subtle fragrance to any meats.
Delicious and so full of flavours. Can’t wait to try it. Thanks for sharing
The pleasure is all mine Shilpa, thank you for stopping by my page
Chicken Piccata is one of my all-time favourite dishes! I am intrigued by the addition of the brandy. Definitely something I need to try soon!
Cindy, you will love it. The brandy brings it all together quite nicely with such depth to the sauce.
You get a 10 for improvisation skills!:)) The Romanians drink a shot of plum brandy before dinner (to increase the appetite – lame excuse, I know haha) and continue with additional shots during and after:)) I don’t think I ever used brandy in cooking, but I have to try now and see for myself! It is transparent, after all, so it goes for a white wine:)) (By the way, my wine rack is always stacked with dry red, too, rarely a white there:))))
Thank you, Mihaela! I could not have a shot before, during, and after dinner, I will be under the table napping away 🙂 🙂 haha!! I love to use brandy and cognac as well as whiskey in my cooking. Enjoy how richly they make a recipe.