Tonight I revisited this recipe. However this time I made it with a roasted chicken, asparagus and I added shallots to the sauce.
Bacon Brandy sauce
1/4 package bacon sliced into 1/2 pieces
1 package mushrooms chopped up
1/4 cup brandy
1 cup heavy cream
1/2 cup chicken broth
3 tbsp pepper
5 cloves garlic chopped
1 tsp garlic powder
3/4 shallot chopped
In large sauté pan sauté bacon until crisp over medium high heat. Add mushrooms and shallots into bacon grease and sauté until brown. Remove from heat and pour in brandy, light on fire. Wait for flame to die down and place back on heat. Reduce heat to medium low. Pour in cream, stock and garlic, pepper and garlic powder and simmer until thickened. Serve over steaming hot bowl of mashed potatoes.
Roasted Chicken
4 chicken thighs
1/4 cup chicken stock
1 tbsp salt
1.5 tbsp pepper
1 tsp red pepper flake
2 tsp ranch seasoning
3 tsp chicken & rib rub**
Preheat oven to 400. Season chicken on both sides. Pour stock into baking dish. Place chicken in baking dish skin side down. Cover with foil and bake for 30 minutes. Flip and bake for another 20 minutes skin side up. Uncover and broil on low for 10 minutes to crisp skin.
** Mine had salt, sugar, black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper.
Roasted asparagus
1 bundle asparagus
Olive oil
2 cloves garlic sliced
1/4 shallot sliced
1 tsp pepper
1 tsp salt
Drizzle olive oil over asparagus and cover with garlic, shallot, salt & pepper. Roast uncovered on cookie sheet for about 30 minutes or until desired doneness.
**Tip I like to roast my asparagus on foil. That way if it is done before my chicken I can pull it out and wrap the foil around it to keep the heat in. Also this saves you from cleaning a dish.
Mashed Potoatoes
5-6 medium white potatoes or yukon gold
3 cloves garlic sliced
2 tbsp butter
1/4 cup heavy cream
1 tbsp salt
2 tsp pepper
Boil potatoes until done. Drain and place on low heat for 1 minute to allow water to vaporize out. Add butter, salt and pepper and half of cream. Mash potatoes, add more cream if necessary. Keep on low heat until serving.
Bacon Brandy sauce
1/4 package bacon sliced into 1/2 pieces
1 package mushrooms chopped up
1/4 cup brandy
1 cup heavy cream
1/2 cup chicken broth
3 tbsp pepper
5 cloves garlic chopped
1 tsp garlic powder
3/4 shallot chopped
In large sauté pan sauté bacon until crisp over medium high heat. Add mushrooms and shallots into bacon grease and sauté until brown. Remove from heat and pour in brandy, light on fire. Wait for flame to die down and place back on heat. Reduce heat to medium low. Pour in cream, stock and garlic, pepper and garlic powder and simmer until thickened. Serve over steaming hot bowl of mashed potatoes.
Roasted Chicken
4 chicken thighs
1/4 cup chicken stock
1 tbsp salt
1.5 tbsp pepper
1 tsp red pepper flake
2 tsp ranch seasoning
3 tsp chicken & rib rub**
Preheat oven to 400. Season chicken on both sides. Pour stock into baking dish. Place chicken in baking dish skin side down. Cover with foil and bake for 30 minutes. Flip and bake for another 20 minutes skin side up. Uncover and broil on low for 10 minutes to crisp skin.
** Mine had salt, sugar, black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper.
Roasted asparagus
1 bundle asparagus
Olive oil
2 cloves garlic sliced
1/4 shallot sliced
1 tsp pepper
1 tsp salt
Drizzle olive oil over asparagus and cover with garlic, shallot, salt & pepper. Roast uncovered on cookie sheet for about 30 minutes or until desired doneness.
**Tip I like to roast my asparagus on foil. That way if it is done before my chicken I can pull it out and wrap the foil around it to keep the heat in. Also this saves you from cleaning a dish.
Mashed Potoatoes
5-6 medium white potatoes or yukon gold
3 cloves garlic sliced
2 tbsp butter
1/4 cup heavy cream
1 tbsp salt
2 tsp pepper
Boil potatoes until done. Drain and place on low heat for 1 minute to allow water to vaporize out. Add butter, salt and pepper and half of cream. Mash potatoes, add more cream if necessary. Keep on low heat until serving.
Your bacon should look like this before cooking. It will cut up easier if still cold.
This is the point you want to add your brandy
How it looks before thickening up
Finished product. Cook this for company everyone will think your awesome. I like to put a little extra of the sauce on the plate to dunk the chicken in.
