Need a Apricot Brandy sauce recipe.
I have eaten at Rabia's in the North End a few times and love their Margherita- Pollo which has a Gran Marnier sauce. I did not want to spend the money and bought apricot brandy and am hoping someone has a good recipe for a sauce that I can serve with chicken cutlets. I searched the internet and nothing is coming up. Any suggestions would be greatly appreciated!
I have a great recipe and use it with duck, great with turkey breasts too or boneless skinless chicken. It has a bit but still a little tang with shallots. It is a great simple glaze or thin sauce. I like to serve this with mashed parsnips for a tang or simple potatoes and celery root for a bit of savory. A nice roasted asparagus or brussel sprouts with a light drizzle of honey, butter and pepper is perfect. Simple and great. Here is the recipe.
I just made it one day, I had apricot brandy from the holidays, I like it warmed with apple cider and I had current jelly which I use for cooking a lot. So this is what I made. That was 10 years ago or more.
1/2 cup current jelly (right next to strawberry jam, lol). You could use apple or raspberry
I guess, any fruit of your choice if you wanted.
1/4 cup brandy
1 cup chicken broth
1 small shallot diced
2 tablespoons butter
2 tablespoons of fresh thyme chopped
1 cup chicken stock
2 tablespoons fresh parsley
Salt and pepper to taste
To the same pan you cook the chicken in add the shallot and cook 1-2 minutes untl soft, add the brandy and light with a match to let the alcohol burn off, add the broth, jelly, seasoning, and herbs and reduce 3-4 minutes. Add the butter at the end and serve over the chicken. Just simple and easy. You can also add a little heavy cream to make a cream sauce if you want.
a. you could have bought a small bottle of grand marnier to make a better at-home version.
b. do a web search for "apricot sauce", many of which ask for dessert wine, and you'll find 100's of recipes.
c. you can macerate dried apricots in warmed apricot brandy for a sauce-- maybe add a little ginger and black peper.
d. this will likely wind up on the home cooking board.
My wife and I have used this recipe with chicken/duck/turkey with success. Our version, after some trial & error: we leave out the tawny port & increase the (apricot ) brandy to approx. 1/4 cup, 1-2 Tbs. of finely chopped dried apricot, 2 Tbs. of balsamic.
Give it a try ! It may take 2-3 attempts to get the flavor to your taste.