Brandy Chicken Piccata – Classic Dish with a Spin

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 beautiful after-dinner drink served at room temperature 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 brandy bottle and place it in a dark cabinet away from heat and light.

What are Capers?

Also known as Capparis spinosa. There is such a thing as caper berries.

Capers are 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, ensure that you rinse them well under cold water before using them in your cooking. The salt content can make a mess of any recipe.

This excellent brandy chicken piccata makes a fantastic chicken salad for a light lunch if you have any leftovers.

Of course, you can use this brandy recipe to make veal piccata.

We had a mixed green salad on the side. Mashed potatoes, pasta with lemon sauce, and roasted vegetables are great side dishes too.

Cooking tips and step-by-step instructions to make this fantastic recipe of Brandy Chicken Piccata

My number one recommendation, anytime you work with alcohol, is always to make sure that the heat is off when adding alcohol to any dishes that you are cooking on the stove.

Tuck away any loose clothing and keep children away.

Now, on to the recipe. Having all the ingredients ready will make this dish a breeze to cook.

• Clean and pat dry the chicken thighs and remove any extra fat tissue that may be noticeable.
• Be generous with your salt and pepper seasonings.
• Use a large skillet where all your chicken pieces can cook without overlapping.
• Start by sauteing your chicken skin down. Please do not touch it for about 5 to 6 minutes. Turning them prematurely will separate the chicken from the skin and will not have a beautiful golden color.
• Shake the skillet; if the chicken moves with no resistance and no juices run, you can turn it over.
• Turn off or down the heat under the skillet and add the brandy and chicken broth. Please turn on the heat, and bring it to a boil while keeping a watchful eye over your skillet.
• Scrape brown bits when adding the chicken broth to the pan. They add a bit more flavor. your dish.
• Add the garlic. Cook until soft and the liquid has half evaporated.
• Add the lemon, capers, and parsley and finish the cooking process.
• Lower the heat and add the butter and lemon slices.

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.

Storing and reheating instructions

If you have leftovers, this dish will store well in the refrigerator for several days.

Please bring it back to room temperature before reheating.

I use two methods: stove top and oven.

Stovetop:

• place the chicken in a skillet, add a couple of tablespoons of water or chicken stock and one tablespoon of butter, cover, and reheat over medium-low heat for a few minutes.
• Turn occasionally, and be careful it will not burn.
• Add more water if needed it.

Oven:

• Turn on your oven at 325F.
• Place your chicken piccata in an oven-proof dish with a couple of tablespoons of water or chicken stock.
• Spread butter on one side of aluminum foil which you will place over the chicken.
• Place your dish in the oven even if the oven has not reached the desired temperature, and reheat for 15 to 20 minutes.