Brandy Chicken over Rice

From Ars Cookbook

Submitted by MichaelC

Ingredients

• chicken pieces (I used boneless thighs, but you can use whatever)
• olive oil
• chicken stock
• onion, sliced
• garlic, fine chopped or minced
• mushrooms, sliced
• bell pepper, sliced (pictured are orange peppers for color, but use whatever you like)
• brandy
• salt
• pepper

Preparation

Chop and slice vegetables as appropriate

Directions

Heat olive oil in large pan. Use a wide pan for this recipe. This is a braising recipe, not a soup, nor a stew.

When oil is heated, add onion and salt and pepper. Let the onion cook a little then add garlic. Cook until the onion sweats and turns translucent. Add mushrooms and peppers to the center of the pan, pushing the onion to the side. Add salt. Sauté the mushrooms and peppers then add brandy. Let the brandy reduce. Add chicken and chicken stock and a little salt and pepper.

Reduce heat, cover and simmer for about 25 minutes. Turn the chicken and continue cooking for another 25-35 minutes.

This dish works well when served over rice. Prepare your desired rice simply, as you want it to carry the broth from the chicken when served.