Chicken in a Brandy Fennel Cream Sauce

There is nothing better than a Fall dish with Brandy, and I am loving the hint of fennel I added (secret ingredient).

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Not many people purchase drumsticks so you can literally get them for more than half the price of chicken breasts and they are delicious! This dish is sure to impress your loved ones, so let’s begin!

Amy’s Brandy Chicken

  • 4-5 Drumsticks
  • 3/4 cup sliced onion
  • 1 sliced bell pepper
  • 1 garlic finely chopped
  • 1/4 cup Brandy
  • 1/8 teaspoon dried fennel seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 – 1 cup of heavy cream
  • 1/8 cup freshly grated parmesan (from the wedge)
  • 2 tablespoons butter

In a pan add in a tablespoon of butter on medium heat. Toss in the sliced red pepper and cook until translucent (3 min.) Next, add in the chopped garlic and stir.

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Once the garlic is fragrant (60 seconds) add in the sliced onion. Add another tablespoon of butter and place the chicken drumsticks in the middle. Season with salt and pepper. Add about 1/8 teaspoon of dried fennel seeds and put the heat on medium low. Cook for about 7 minutes and then flip over.

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Now this is about the time when someone walks in and says “oh my, that smells good.”

Cook for about another 7 minutes until the chicken is golden brown. Patience is key here, you want it to cook slow so it is moist.

Tip: To speed up the cooking process you can place a lid or piece of foil on top.

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Next you are going to deglaze the pan with the brandy. Gently stir and cook for another 5-6 minutes flipping the chicken one time.

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Once the alcohol burns off, add in about a cup of heavy cream and cook for another few minutes on low.

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Grate in some fresh parmesan, just a little bit. Add a pinch more of salt and pepper, stir and serve.

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This dish melts in your mouth – the veggies are caramellized with the chicken and everything is a perfect marriage of ingredients that is just divine.

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I really hope you try this dish.

Happy Fall!

Love,

Miss Amy

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