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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


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