Seasoned and pan-seared chicken is quick-braised in a brandied citrus-scented white wine sauce with apples and pears.
1 whole chicken, cut up
Garlic salt to taste
Ground black pepper to taste
Onion powder to taste
1 cup all-purpose flour
Vegetable oil for frying
1 apple, cored and sliced into rings
3 fresh pears, cored and sliced
1/2 cup dry white wine
2 tablespoons butter
1/2 cup light corn syrup
1/2 cup brandy
1 teaspoon grated lemon peel
- Season chicken pieces with garlic salt, pepper and onion powder.
- Put flour in paper bag; add chicken one piece at a time, and shake to coat.
- In large skillet, add enough oil for frying, about 1/4 to 1/2-inch in depth, and heat to medium-high temperature. Add chicken and cook about 15 minutes or until brown on all sides.
- Drain oil from skillet, reduce heat to medium and add pears, apples and wine. Cover and simmer 15 minutes.
- In small saucepan, place butter and melt over medium heat. Add corn syrup; cook, stirring, about 3 minutes.
- Mix together brandy and lemon peel; gradually add to syrup.
- Turn chicken, skin side up, and pour brandy mixture over chicken. Bring to a boil, then reduce to low heat and simmer, uncovered, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving dish and pour sauce over chicken.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.