This luscious, satisfying chicken dish gains its richness from a sauce of shallots and brandy.

damasio
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chicken thoroughly, and pat dry. Rub the skin and cavity with the lime juice, then sprinkle with salt, pepper, and cayenne; set aside for 15 minutes to let the flavors soak in.

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  • Smear the chicken evenly with the softened butter, and stuff the cavity with onion, garlic, and celery. Place into a pot that is just big enough to hold the chicken, breast-side up. Pour in the bottle of wine, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, and gently simmer the chicken until tender, 1 to 1 1/2-hours.

  • When the chicken has cooked, remove it, and continue simmering the broth. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the shallots and garlic, cook until the shallots soften, and turn translucent. Strain the chicken broth through a fine mesh sieve, and add to the shallots.

  • Pour in the brandy, and bring to a boil over high heat. Reduce heat to medium, then simmer for 10 to 15 minutes. While the sauce is simmering, remove the vegetables from the cavity of the chicken and discard. Remove the breast meat, legs, and any other meat remaining on the bones.

  • To serve, cut the breast into 1/2-inch thick slices, and separate the legs into drumsticks and thighs. Arrange the chicken on a serving dish, and bathe with the sauce.

Nutrition Facts

518.2 calories; 25.6 g protein; 10.5 g carbohydrates; 92.1 mg cholesterol; 147.5 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
12/10/2007
Cooking the chicken in the Sauvignon Blanc makes it very tender moist and tasty. HOWEVER if anyone thinks that a 3.5 pound chicken is going to feed 6 people especially 3 men you've got another thing to think about! After considering this factor I used a 7 pound capon and roasted it instead of cooking it on top of the stove. I basted every 25 minutes which kept it moist. I served it with varigated wild rice and the end results was rave reviews by all! Read More
(15)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/10/2007
Cooking the chicken in the Sauvignon Blanc makes it very tender moist and tasty. HOWEVER if anyone thinks that a 3.5 pound chicken is going to feed 6 people especially 3 men you've got another thing to think about! After considering this factor I used a 7 pound capon and roasted it instead of cooking it on top of the stove. I basted every 25 minutes which kept it moist. I served it with varigated wild rice and the end results was rave reviews by all! Read More
(15)
Rating: 5 stars
06/17/2020
I made this recipe as written for a Chilean friend who was recovering from surgery. After putting half the bird in a "to go box" for her, I had the other half for my family. We found the meat to be moist and subtly flavorful, suffused with the wine and the lime, and the sauce was fabulous and brought the Spanish rice I had paired with the chicken to life. For many Americans, used to frying, roasting, or barbecuing their chicken, the idea of braising it in wine and not crisping the skin might seem a bit unusual. However, it left the chicken tender and full of flavor. I used a 4.5 pound chicken, and it cooked to 180 degrees in one hour. I ended up discarding most of the skin, but the flavor of the fat mixed with the wine, brandy, and shallots to make the sauce incredibly good. We will definitely make this recipe again. Read More