How to make Brandy Spiked Chicken -
Chicken and assorted vegetables flavoured with herbs and brandy.
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 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
Method
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.
Nutrition Info
Calories : 838 Kcal
Carbohydrates : 30.1 gm
Protein : 73.1 gm
Fat : 47.3 gm
Other : 3.1gm
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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 www.sanjeevkapoor.com 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.
