Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Chicken with mushrooms in brandy sauce is an impressive one-pot meal that takes only 10 minutes to prep
One-pot dinners are like magic. Just put everything into one pot, and something magically delicious comes out. This chicken and mushrooms in brandy sauce is no exception.
This is a perfect dish for a Sunday family dinner, but it can also work for weeknight dinners, as there isn't much prep involved. Just chop the vegetables, quickly brown the chicken, and then wait for the flavors to blend in the hour of simmering.
Make this impressive (but effortless) meal for your family soon. And don't worry about the brandy, because with the slow cooking, the alcohol will cook out, while the flavor remains.
In a large Dutch oven or thick-bottomed saucepan with extra-virgin olive oil over medium heat, brown both sides of the chicken, starting with the skin side down.
When both sides are golden brown, pour in the brandy, and then let it evaporate for about 5 minutes.
Add all the remaining ingredients except for the parsley, and bring the mixture to a boil. When it starts to boil, lower the heat to low, and let simmer for an hour or until the sauce thickens slightly.