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Need a Apricot Brandy sauce recipe.

lulatula Jan 26, 2009 11:02 AM

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!

  1. kchurchill5 Jan 26, 2009 01:59 PM

    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.

    1. b
      bear Jan 26, 2009 01:47 PM

      Hi, lulatula. Try posting on the Homecooking board. Some really helpful and generous people over there. I'm guessing you'll get a few different recipes, and if you can remember what you liked about Rabia's sauce and describe it, you might get something pretty close.

      1. hotoynoodle Jan 26, 2009 11:36 AM

        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.

        2 Replies
        1. re: hotoynoodle
          lulatula Jan 26, 2009 11:42 AM

          I thought of getting a smaller bottle also. I will do it next time. I only searched for apricot brandy sauce so I will try it w/out the brandy this time. Thanks for your suggestions!

          1. re: lulatula
            TheTrout Jan 26, 2009 12:40 PM


            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.

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