Chicken With Brandy

Rating: 3 out of 5.

Rating are my personal opinion

This recipe comes to us from the “Favorite Recipes: Homestyle” cookbook from the Blue Ridge Homemakers. This recipe was contributed by Peggy Shaw.


6 whole chicken breasts

4 Tbsp. butter

1 large onion

1 clove garlic, crushed

1 Tbsp. flour

3/4 cup brandy

1/2 beef broth

3/4 tsp salt

1/8 tsp black pepper

Dash of cayenne pepper

Pinch of rosemary

1/2 cup sour cream


Saute chicken in butter. Place in casserole dish. add onion and garlic to pan. Cook until soft. Add flour and mix well till brown. Add brandy, broth, salt, pepper, and seasoning. Stir until smooth. Turn off heat. Add sour cream. Correct seasonings if necessary. Pour over chicken. Cover and bake at 350 degrees for 1 hour. Serve with wild rice. Serves 6.

My Review and Alterations

In my meal, I used chicken thighs instead of breasts. I used two cloves of garlic instead of one. I also did not have any brandy and so I used cooking sherry instead. I also forgot to add the sour cream.

I served it over brown rice and peas.

I read the instructions wrong and cooked the chicken through on the stove, so I baked the chicken for only 30 minutes.

While the chicken was juicy and well seasoned, the sauce tasted very alcoholic. The leftovers were good though and the taste seemed to dissipate after a night in the fridge.