One-Pot Wonder: Chicken with mushrooms in brandy sauce only sounds fancy
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.
One-pot brandy chicken and mushrooms recipe
Prep time: 10 minutes | Cook time: 1 hour 15 minutes | Total time: 1 hour 25 minutes
- Extra-virgin olive oil
- 4 chicken thighs
- 1/2 cup brandy
- 2 medium carrots, peeled and coarsely chopped
- 4 medium potatoes, peeled and quartered
- 1 pound button mushrooms, cleaned
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 1 cup bottled roasted peppers, drained
- 1/4 cup olives
- 3 cups vegetable broth
- 1 teaspoon paprika
- Salt and pepper
- Fresh parsley, for garnish
- 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.
- Garnish with the parsley, and serve.