Brandy Chicken

Makes 4 servings

INGREDIENTS

  • 2 tbsp vegetable oil

  • 4 bone in chicken thighs

  • Salt and pepper

  • 1 tbsp seasoned flour

  • 1 cup sliced mushrooms

  • 1 shallot thinly sliced

  • 4 cloves garlic thin sliced

  • 3 tbsp brandy

  • 1 cup chicken stock

  • 1 tbsp dijon mustard

  • ½ tsp tarragon

  • 2 tsp lemon zest

  • 1 cup cherry tomatoes, halved

Directions

  1. Pat the chicken thighs very dry. Sprinkle evenly on both sides with salt and pepper, then sprinkle skin side with flour. Pat to adhere.

  2. Melt butter in a heavy skillet over medium-high heat. When the butter foams, add the chicken, skin-side down, and cook until well browned and crisp; turn and brown second side. Transfer to a platter and set aside (chicken will not be fully cooked).

  3. Reduce heat to medium-low and add the mushrooms and shallots. Cook, stirring occasionally, until the shallots are very soft, about 10 minutes. Add the garlic and cook until fragrant. Increase heat to medium and add the brandy & reduce

  4. Stirring and scraping the bottom of the skillet, until most of the liquid has cooked off. Add chicken stock, bring to a simmer, and whisk in mustard, tarragon, and lemon zest. Return the chicken to the skillet, cover tightly, reduce heat to low, and simmer for 30 minutes. Remove the lid and add the tomatoes; cook, stirring occasionally, until sauce has thickened and tomatoes begin to break down, 15 to 20 minutes.

  5. Taste sauce and adjust seasoning; if desired, place the skillet under a broiler for a few minutes to re-crisp the chicken skin. Serve hot.

A recipe by

Kalen Gray, CULINARY ARTS INSTRUCTOR

Kalen Gray, a NOCHI alum and seasoned culinary professional, now serves as a Culinary Instructor at his alma mater, mentoring aspiring chefs in kitchen management, food safety, and modern cooking technique. His career spans roles from line cook to executive chef, with leadership positions at renowned establishments such as Saint John, Doris Metropolitan, and Pascal’s Manale. In these roles, he has overseen kitchen operations, mentored culinary teams, and played a key role in menu innovation and ingredient sourcing. With a commitment to continuous learning and innovation, Kalen brings real-world industry knowledge into the classroom, preparing the next generation of chefs for success in the fast-paced culinary world.

Jessica Sigmundsson