Chicken In Molasses Brandy Sauce Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
• Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
• In a bowl, mix the molasses, vinegar, and mustard.
• Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

Steps:

• Mix together the vinegar through pepper in a plastic baggie - seal and shake to mix ingredients.
• Gently pull the skin away from the chicken pieces - be careful not to detach the skin from the chicken. Add chicken to marinade, refrigerate and allow to sit for 4 hours or overnight.
• When ready to prepare chicken, bake at 400 degrees for 40 minutes or until the skin of the chicken is crispy and the juices from the chicken run clear.

Steps:

• 1. Bring 4 cups water to a boil in a large Dutch oven over medium-high heat. Add kosher salt and molasses. Reduce heat to low and simmer, stirring occasionally, 2-3 minutes or until salt and molasses dissolve. Transfer to a very large bowl, add ice and next 4 ingredients. Let stand, stirring occasionally, 30 minutes or until mixture cools to room temperature. Cover and chill 30 minutes to 1 hour or until cold.
• 2. Submerge chicken in cold brine. Cover and chill 6-8 hours.
• 3. Preheat oven to 400 degrees F. Remove chicken from brine; rinse and pat dry. Sprinkle with garlic salt.
• 4. Heat 1 tbsp. oil in a 14-inch nonstick or cast-iron skillet over medium-high heat. Add 4 unpeeled garlic cloves, 1 thyme sprig, and half of chicken. Cook 5 minutes or until skin is browned and crisp (the molasses in the brine will brown the skin quickly). Turn chicken and garlic, and cook 5 minutes or until browned. Remove chicken and place on a wire rack in a jelly-rolls pan. Wipe skillet clean. Repeat with remaining oil, chicken, garlic and thyme.
• 5. Bake chicken, skin side up, at 400 degrees for 10-20 minutes or until a meat thermometer inserted into thickest portion registers 165 degrees (breasts will cook faster than legs, so check for doneness after 10 minutes). Cover with foil. Let stand 10 minutes before stirring. Serve with Roasted Chicken jus,, if desired.
• 6. Substitutions: 8 chicken leg quarters or 8 chicken breasts may be substituted.
• 7. To make roasted chicken jus: Preheat oven to 450 degrees. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35-45 minutes or until browned.
• 8. Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook).
• 9. Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3- 5 minutes or until wine is reduced by three-fourths. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low and simmer, stirring occasionally, 1 1/2 hours.
• 10. Pour sauce through a fine wire mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.
• 11. Whisk together constarch and 1 tbsp. water. Whisk constarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat or to a desired consistency. Stir in parsley and chives; add salt and pepper to use.
• 12. Substitution: 2-3 lbs. chicken backbones or wings may be subsituted.

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
• Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
• Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
• Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
• Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
• While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
• Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

Steps:

• Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
• Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

Steps:

• Preheat oven to 400°F.
• Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
• Completely cover the chicken in mustard glaze mix.
• Place the chicken skin side down in a 10x15 inch baking pan.
• Pour remaining glaze over chicken.
• Sprinkle with the salt and pepper.
• Roast chicken on top rack in oven for about 40 minute.
• Or until the juices run barely clear when you prick the chicken.
• Remove the pan from the oven.
• And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
• If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
• To prevent flare ups.
• Broil, basting the chicken and rotating the pan for even browning.
• Until fully browned, and has a nice glossy look, about 8 minute.
• Drizzle any pan drippings left over the chicken before serving.

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

Steps:

• Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
• Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
• Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
• Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.