Chicken With Brandy (Polio Con Liquore) Recipe
Ingredients
8 chicken pieces
1/2 cup (125 g) butter or margarine
1 onion, chopped
3 tablespoons brandy
6 tablespoons flour
1/3 cup (83 ml) cream
2 cups (500 ml) chicken stock
salt and pepper
pinch nutmeg
Directions
Saute the chicken pieces in two tablespoons of the butter or margarine.
When brown all over, reduce heat and cook for 1/2 hour.
In a separate frypan, saute the onion in two tablespoons butter or margarine until transparent.
Remove from heat and stir in the brandy.
Pour over the chicken and cook over a low heat for ten minutes.
Melt remaining butter or margarine in a small saucepan.
Stir in the flour and gradually add the cream and stock, stirring constantly.
Cook over a low heat until thick and smooth.
Pour the white sauce over the chicken and stir.
When brown all over, reduce heat and cook for 1/2 hour.
In a separate frypan, saute the onion in two tablespoons butter or margarine until transparent.
Remove from heat and stir in the brandy.
Pour over the chicken and cook over a low heat for ten minutes.
Melt remaining butter or margarine in a small saucepan.
Stir in the flour and gradually add the cream and stock, stirring constantly.
Cook over a low heat until thick and smooth.
Pour the white sauce over the chicken and stir.
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