How to make Brandy Spiked Chicken -

Chicken and assorted vegetables flavoured with herbs and brandy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brandy (ब्रैंडी), Chicken breast (चिकन ब्रेस्ट )

Cuisine : British

Course : Snacks and starters

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You can also find more Snacks and starters recipes like Sweet potato french fries Moong Dal Pizza Bread Malai Pizza Puri Bhaji-SK Khazana

Brandy Spiked Chicken

Brandy Spiked Chicken Recipe Card


British cuisine has always been a multicultural - a pot pourri of eclectic styles.  However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world.  Traditional British cuisine is substantial, yet simple and wholesome. 
British cuisine today has a variety that wipes off the image of grey boiled meat.   In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Brandy Spiked Chicken Recipe

  • Brandy 3 tablespoons

  • Chicken breast cut into ¾ inch strips 2

  • Asparagus 6-8

  • French beans cut into 1½ inch pieces 5-6

  • Cornflour/ corn starch 1 tablespoon

  • Chicken stock 1/2 cup

  • Oil 3 tablespoons

  • Dried rosemary 1/2 teaspoon

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Red capsicum cut into ¾ inch strips 1/2 medium

  • Green capsicum cut into ¾ inch strips 1/2 medium

  • Yellow capsicum cut into ¾ inch strips 1/2 medium

  • Worcestershire sauce 2 tablespoons


Step 1

Wash and cut the asparagus heads. Blanch the French beans and asparagus and keep aside. Mix the cornflour and chicken stock and set aside. Heat one and half tablespoons oil in a non stick pan. Add the chicken and rosemary and sauté on high heat for two to three minutes.

Step 2

Add salt and half the pepper powder and mix. Transfer into a bowl and set aside. Heat the remaining oil in the same pan. Add red, green and yellow capsicums and sauté for two to three minutes. Add salt and the remaining pepper powder and mix.

Step 3

Transfer into a bowl and set aside. Mix Worcestershire sauce and brandy and add to the pan. Add the chicken and vegetables and cook on high heat for two minutes.

Step 4

Add the cornflour-chicken stock mixture and cook for two more minutes or till the sauce thickens. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.