2 hrs 30 mins
Chef #751251's Note:
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F.
- 2Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- 3Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- 4Remove chicken and place in a casserole dish. Keep warm.
- 5Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- 6Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- 7Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- 8Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- 9Pour mixture over chicken and serve.
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Nutritional Facts for Alsace Chicken
Serving Size: 1 (524 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1022.4
- Calories from Fat 712
- Total Fat 79.1 g
- Saturated Fat 39.7 g
- Cholesterol 325.9 mg
- Sodium 303.5 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 1.0 g
- Sugars 2.6 g
- Protein 36.6 g