Brandied Curry Chicken With Grapes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
50
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1
Salt2 tbsps
Shallot (minced)2 cloves
Garlic (minced)3 tbsps
Brandy3 cups
Heavy Cream2.5 cups
Seedless Green Grapes140 g
Egg Noodle3 tbsps
Dijon MustardDirections:
1
In a large skillet, heat 2 tablespoons of the oil over medium-high heat
2
Season chicken with salt and pepper and sear on both sides until golden
3
Remove from pan
4
In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry
5
Deglaze with brandy, scraping up brown bits from the bottom of the pan
6
Add chicken back to pan and stir in heavy cream
7
Cover and bring to a simmer for 15 minutes
8
Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork
9
Stir in mustard and dill
10
Season, to taste, with salt and pepper and serve immediately