How to make Brandy Spiked Chicken - Chicken and assorted vegetables flavoured with herbs and brandy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brandy (ब्रैंडी), Chicken breast (चिकन ब्रेस्ट )

Cuisine : British

Course : Snacks and starters

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Brandy Spiked Chicken Recipe Card

Brandy Spiked Chicken
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British cuisine has always been a multicultural - a pot pourri of eclectic styles.  However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world.  Traditional British cuisine is substantial, yet simple and wholesome. 
British cuisine today has a variety that wipes off the image of grey boiled meat.   In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

You can also find more Snacks and starters recipes like Spicy Sprouts Sandwich, Kumbh Shaslik, chicken omlete, Kuzhi Uppu Paniyaram.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Brandy Spiked Chicken Recipe

  • Brandy 3 tablespoons

  • Chicken breast cut into ¾ inch strips 2

  • Asparagus 6-8

  • French beans cut into 1½ inch pieces 5-6

  • Cornflour/ corn starch 1 tablespoon

  • Chicken stock 1/2 cup

  • Oil 3 tablespoons

  • Dried rosemary 1/2 teaspoon

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Red capsicum cut into ¾ inch strips 1/2 medium

  • Green capsicum cut into ¾ inch strips 1/2 medium

  • Yellow capsicum cut into ¾ inch strips 1/2 medium

  • Worcestershire sauce 2 tablespoons

Method

Step 1

Wash and cut the asparagus heads. Blanch the French beans and asparagus and keep aside. Mix the cornflour and chicken stock and set aside. Heat one and half tablespoons oil in a non stick pan. Add the chicken and rosemary and sauté on high heat for two to three minutes.

Step 2

Add salt and half the pepper powder and mix. Transfer into a bowl and set aside. Heat the remaining oil in the same pan. Add red, green and yellow capsicums and sauté for two to three minutes. Add salt and the remaining pepper powder and mix.

Step 3

Transfer into a bowl and set aside. Mix Worcestershire sauce and brandy and add to the pan. Add the chicken and vegetables and cook on high heat for two minutes.

Step 4

Add the cornflour-chicken stock mixture and cook for two more minutes or till the sauce thickens. Serve hot.