…the oil
Place the seasoned chicken in the pan (skin side down)
Lower the heat and allow a crust to form. (3-5 minutes 1st side and 1 minute for the 2nd side)
Add ALL of the garlic (sauté for 1 minute or so)
Remove the pan from the heat and the brandy to cover the base of the pan. This will flare up. Burn off the alcohol. This will take 1-2 minutes
Add the chicken stock or demi to cover ONLY HALF of the chicken…reserve the rest
Bake for 45 min to 1hr until the chicken reached 155 degrees
Remove the chicken from the braising liquid and tent with foil
Pour the liquid into separate bowl
Add 1TB to the braising pan and sauté the shallots, leeks & sweet peppers (1-3 minutes)
Add the heavy cream…cook for 1-2 minutes
Add the reserved chicken stock and roasted garlic. Cook on low for 7-10 minutes
Add the chicken and let cook for 7-10 minutes.
Serve with Scallion Rice or Roasted Potatoes and ENJOY!!!!
For more recipes with Chef Julius, follow him on social media here