Chicken with Brandy

  • Yield: 4 servings


1-- chicken (cut for frying)
1/4pound butter
4medium diced onions
-- Salt and pepper
2teaspoons curry (heaping)
2cups fresh cream
3ounces brandy or rum


  1. 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).