If you have ever thought that chicken needs a little help to become interesting, we this recipe might be just the ticket!
- 25g sliced shallots
- 2 peeled cloves of garlic
- 20g of unsalted butter
- 5 sprigs of thyme
- 1 bay leaf
- 50ml Somerset 10 year old Cider Brandy 42%
- 500ml chicken stock
- 50ml double cream
- 180g unsalted butter
Soften 25g sliced shallots and 2 peeled cloves of garlic in 20g of unsalted butter. Add 5 sprigs of thyme and 1 bay leaf and cook for a further 2 minutes. Add 50ml Somerset 10 year old Cider Brandy and reduce down to almost nothing. Add 500ml chicken stock and reduce by half, then add 50ml double cream. Whisk in 180g unsalted butter in small pieces and season with salt and pepper.
Delicious served with chicken, but is also great with pork.