Oh dear, here’s another chicken and potato dish. But don’t click away just yet, because this recipe takes a classic combination and kicks it up a notch.
Brandy and balsamic vinegar work together to give this chicken and potato dish a delicious kick. Subtle but definitely good, it’s a chicken recipe worth a try. If you have chicken and potato fanatics at home like I do, then arm yourself with the ingredients, and get your pan hot. Don’t worry, no one will get drunk with the brandy you will be using. Most of it evaporates, while the little amount that remains only gives the flavor.
Panfried brandy chicken and potatoes with balsamic vinegar recipe
- 4 chicken thighs with skin
- 2 garlic cloves, crushed in a garlic crusher or finely chopped
- 1/3 cup plus 3 tablespoons brandy, divided
- 1/8 cup plus 1 tablespoon balsamic vinegar, divided
- 2 pounds potatoes, peeled and quartered
- Olive oil
- 1/4 cup water
- 4-6 fresh sage leaves, chopped
- In a small bowl, prepare the marinade of 3 tablespoons of brandy, 1 tablespoon of balsamic vinegar, 1 garlic clove, salt and pepper.
- With a sharp knife, slash the chicken at the thickest part to let the marinade go through and to cook the meat well.
- In a bowl, mix together the chicken and the marinade. Leave for at least 2 hours.
- In a large pot over high heat, boil salted water. Once the water is boiling, cook the potatoes for about 12 minutes or until almost tender. Don’t let them become too soft, because they will still cook in the saucepan. Drain, and set them aside.
- In a large saucepan with olive oil over medium heat, brown the chicken thighs on both sides. When they are cooked through, transfer them to a plate. Discard the excess olive oil, and pour in some more.
- In the same saucepan over medium heat, brown the potatoes. When they are brown, transfer them to a bowl or plate.
- Still in the same pan, pour the remaining brandy, balsamic vinegar and water.
- After 1 minute, sauté the remaining garlic clove, and then put the chicken and the potatoes back into the pan.
- Season with salt and pepper, and add the sage leaves.
- Over low-medium heat and covered, cook for about 15 minutes more, making sure the sauce doesn’t evaporate. Add more oil and balsamic vinegar if needed.
- Serve hot.