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.
are also known as Capparis spinosa. There is such a thing as caper berries. Capersare 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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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.
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.
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.
Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes.
Finish the sauce with butter and lemons slices. Once the butter melts and thickens the sauce, it is ready to serve.
Garnish with chopped fresh parsley and serve.