See Also: Chorizo and brandy chicken(recipes)
Chicken liver parfait with brandy(recipes)
Tea-Smoked Chicken with Chorizo and Artichoke Pilaff(recipes)
Chicken breast with asparagus, broad beans, wild mushrooms and a Somerset cider brandy sauce(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
BRANDY(law)
brandy(encyclopedia)
Brandy(medicine)
brandy(dictionary)
brandy(dictionary)

specify (medicine) and Chorizo and brandy chicken (recipes)


specify (medicine)


specify


To mention or name, as a particular thing; to designate in words so as to distinguish from Other things; as, to specify the uses of a plant; to specify articles purchased. "He has there given us an exact geography of Greece, where the countries and the uses of their soils are specified." (Pope)

Origin: F. Specifier, or OF. Especifier, fr. LL. Specificare. See Species, -fy.

Source: Websters Dictionary


Chorizo and brandy chicken (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



For the chicken2 tbsp vegetable oil1 chicken, jointed (you can ask your butcher to do this or buy chicken portions if you prefer)570ml/1 pint hot chicken stock1 onion, peeled and quartered2 cloves1 large carrot, halved 1 celery stick, halved2 bay leavesfew sprigs fresh thyme1 tsp smoked paprika4 garlic cloves, skin on, slightly bruised using a rolling pinFor the sauce1 tbsp plain flour1 tbsp unsalted butter4 tbsp brandy110g/4oz cured chorizo sausage, finely choppedsalt and freshly ground black pepper 110g/4oz Manchego cheese, grated (use parmesan instead if not available)To serve4 jacket potatoes, baked225g/8oz green beans, cooked



Method



1. For the chicken, heat the oil in a pan over a medium heat and cook the chicken portions, turning frequently, for about 5-6 minutes, or until browned on all sides.2. Meanwhile, bring the stock to the boil in a large saucepan. Stud one of the onion quarters with the two cloves and add to the pan along with the remaining onion quarters, the chicken, carrot, celery, bay leaves, thyme, paprika and garlic. Simmer very gently, uncovered, for 30-45 minutes, or until the chicken just starts to fall apart. Remove the chicken from the pan and place into a roasting tin. Strain the stock through a sieve into a bowl.3. Preheat the oven to 180C/350F/Gas 4.4. For the sauce, return the strained stock to the pan, bring to the boil and simmer until the liquid has reduced by half.5. In a bowl, for the sauce, mash the flour and butter together to make a paste (this, in chef terms, is a beurre manié). Whisk this paste into the stock along with the brandy and simmer for 3-4 minutes, until thickened and smooth. Add the chorizo and season, to taste, with salt and freshly ground black pepper.6. Pour this sauce over the chicken in the roasting tin and sprinkle over the grated cheese. Transfer to the oven and bake for 10-15 minutes, or until the cheese is bubbling and lightly browned.7. To serve, place portions of the chicken onto four serving plates and serve with the jacket potatoes and green beans.