Posted on 24 April 2011 by

Roast Chicken with Tomato-Brandy-Onion Sauce

By David Harbilas

Sauces are often a mystery to people, and yet it is often so much a matter of simplicity and technique that combining ingredients and being innovative is the least of one’s concerns.

Onions, for instance, are such a versatile ingredient–they can be used raw, marinated, roasted, sautéed, grilled, and stewed.

Brandy is so assertive that it seems natural to pair it with something sweet, and tomatoes are a great third part to the sauce.

Given all the rich flavors, chicken is a good protein to serve this sauce with.

Serves 4

  • 1 roasting chicken
  • 1 large onion, rough chopped
  • 2 tomatoes, rough chopped
  • 1 cup brandy
  • 1 cup chicken stock
  • olive oil
  • salt and pepper to taste

Preheat an oven to 400 degrees. Rub the chicken with olive oil and season with salt and pepper. Toss the tomatoes and onion with olive oil and season with salt and pepper. Place the chicken in a roasting pan with the vegetables and roast for 30-40 minutes, or until the juices run clear from the thigh of the bird.

Remove the bird onto a carving board and cover with foil as you finish the sauce. Place the vegetables in a saucepan with the brandy and cook over high heat until reduced by ½. Add the chicken stock and reduce by ½ again. Place the entire sauce in a blender and puree until smooth. Carve the chicken and serve with the sauce.

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