Chicken with Brandy
- Yield 4 servings
This chicken dish is wonderful served with rice.
- 1 -- chicken (cut for frying)
- 1/4 pound butter
- 4 medium diced onions
- -- Salt and pepper
- 2 teaspoons curry (heaping)
- 2 cups fresh cream
- 3 ounces brandy or rum
- Brown onions in butter, add chicken, sprinkle with salt and pepper and cook slowly for 35 mintues. Just before serving remove chicken from pan; mix and add cream, spirits and curry, bring to boil in the same pan and pour over chicken. Serve with rice.
Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).