I was destined to have a food blog. When I was a younger lass, I used to email my friends and other people that I thought would care my dinner creations when they really tickled my fancy. The recipe I have for you today is still in my inbox from 2009, specifically the day before I turned 30, May 27th of that year to be exact. The email had a subject of "What I had for dinner, last day of my 20's edition" and I sent to to quite a few people who all were grateful. I have never made the meal again and I am now almost 40. I have no idea why, because it is so delicious!
I am a lawyer and therefore love keeping old stuff, so I was searching for an email I sent to my friend Brandy a few weeks ago and this email popped up because there is brandy in it. I waxed nostalgic and then decided I had to make it again, and this time make it for someone else to enjoy and make sure it was delicious. I am so happy that I have Gentleman Caller to make things for now and share my fancy recipes for dinner!
It was just as delicious as I remember. And it was delicious for him too, he was full of compliments, and he really meant them! This sauce y'all, it is so decadent and tastes like you made it all day, which you did not! Don't be scared of the fancy cooking techniques, it's so easy and yummy! Full Recipe to follow the montage. Linking up with Meal Plan Monday. Y'all click on over and see all the good stuff!
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| It was so yummy with mashed cauliflower and fried Brussels sprouts. |
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| The cast. That was the same brandy I used the first time I made this. It has made it so many miles! |
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| Brown the chicken on both sides. And then the fun begins! |
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| Pour in the brandy and light it on fire! It was hard to get the photo when I was home alone. |
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| Remove the chicken and add the onion and garlic and get it nice and brown. |
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| Add some tomato paste and mix it good. |
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| Yes, you can put tomato in cast iron! |
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| Add flour and wine and thicken it up. |
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| Mmm look at that thick delightful sauce. So good on chicken! |
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| Just look at that pretty plate! I forgot the slivered almonds, that would have been delightful! |
Chicken with fancy tomato wine sauce
1/4 cup slivered almonds (I forgot them)
2 tbsp. butter, divided
1 tbsp. olive oil
2 chicken breasts (I used boneless the first time, this time I used bone in, you decide)
1 tbsp brandy
1/2 onion, chopped
2 cloves garlic, minced
1 tsp tomato paste
1 tbsp flour
1/2 cup white wine
1 tsp dried italian seasonings or any dried herb
1 cup chicken stock
Gently toast the almond slivers over medium heat and set aside. Season the chicken with salt and pepper and brown on both sides in olive oil and butter on medium high heat, about 3-4 minutes in each side. Pour in the brandy and light with a long candle lighter. Once flame burns out, remove chicken and let the pan cool down a bit. Add second tablespoon of butter. Saute the garlic and onion over low heat until it's translucent. Add tomato paste and stir together for a minute or so. Add the flour and stir for a minute or so. Deglaze the pan with the wine, scraping up all the bits of goodness adhering to the pan. Stir in the seasonings and cook down until it's pretty thick. Stir in the chicken stock. Return the chicken breasts to the pan and cook over low heat for about 20 minutes. Serve with rice or mashed cauliflower and top with the sauce and the almonds.
Missy
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