Brandy Chicken with Onions
Could a bit of booze elevate a humble chicken dinner to something special?
Why This Recipe Works
In a bid to elevate the humble chicken dinner, we reached for a few shots of brandy to see if we could turn out crispy-skinned, succulent chicken in a lovely caramelized onion and brandy sauce. We began with chicken thighs (a flavorful and forgiving cut, just perfect for this comforting dish), which we placed skin side down in a 12-inch nonstick skillet to render some of the fat and give the skin a bit of crunch. With the chicken transferred to a plate, we next opted for a shortcut to caramelized onions by adding brandy to the skillet along with some sliced onions before covering the skillet so that the onions would steam in the brandy and break down more quickly. After placing the chicken back in the skillet (skin side up to keep the skin crispy), we popped the skillet into a 350-degree oven to finish cooking the chicken and allow the onions to soak up the rendered juices.
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