New Year Chicken Treats—Brandy Chicken and Orange Balsamic Chicken

Brandy Chicken with Fennel Salad

Generously buttered chicken is baked to a crisp and drizzled all over with pan drippings seared in alcohol and added with cream.  And with a crispy fennel salad on the side, the combo is just New Year-perfect.

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 8 servings

Ingredients:

• 8 lbs. chicken parts
• 8 tablespoons butter, softened
• salt and pepper
• 3 small onions, quartered
• 1 small bulb fennel, thinly sliced and the fronds coarsely chopped for garnish
• 1 green apple, cut into matchstick-sized strips
• ¼ cup extra-virgin olive oil
• ½ cup brandy, preferably apple
• ¾ cup heavy cream
 

Directions:

• Preheat the oven to 400 degrees F.
• Rub the chicken all over with butter and then with salt and pepper.  Place the chicken skin side up in a roasting pan and surround with the onions.  Bake until the chicken is golden brown and the juices run clear, about 45 minutes.
• In a bowl, toss the sliced fennel with the apple strips and olive oil.  Season with salt and top with the fennel fronds.  Set aside.
• Transfer the chicken and onions onto a platter.  Put the roasting pan over medium heat and bring the pan drippings to a gentle simmer.  Stir in the brandy and cook briefly to burn off some of the alcohol.  Add in the cream and cook for about 5 minutes, stirring until the mixture thickens.  Season with salt and pepper and pour over the chicken on the platter.
• Serve chicken with the fennel salad.
 

Orange Balsamic Chicken Thighs with Pecans and Sage Butter Pasta

Sweet and sour chicken is here made healthy with arugula and pecan toppings then paired with simple buttered pasta.

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 8 servings

Ingredients:

• salt and pepper
• 2 lbs. whole wheat spaghetti
• 4 tablespoons extra-virgin olive oil
• 16 chicken thighs, boneless, skinless and quartered
• 4 sprigs rosemary, finely chopped
• 1/2 cup balsamic vinegar
• ½ cup orange marmalade
• 6 cups arugula or baby spinach
• 8 tablespoons butter
• ½ cup sage leaves, thinly sliced
 

Directions:

• Bring a large pot of water to boil, put in salt and cook the pasta in it until al dente.  Drain the pasta, reserving 1 cup of the cooking water in the pot.
• Season the chicken with salt and pepper.  In a large skillet, heat the olive oil over medium-high heat and put in the chicken.  Sprinkle rosemary on top and cook until the chicken is crispy and browned, about 8 to 10 minutes.  Transfer chicken onto a platter.
• Whisk balsamic vinegar and marmalade into the skillet, scraping up the browned bits up from the bottom of the skillet.  Reduce heat to low and simmer for a minute.  Return chicken into the pan to coat.  Remove pan from the heat and stir in the arugula.
• In the pasta pot, melt butter over medium heat.  Add in the sage and cook for about 5 minutes or until fragrant.  Add the pasta and reserved pasta water and toss.
• Sprinkle pecans on the chicken and serve with the pasta and a little cheese.