Butter Seared Chicken Thighs with Orange, Brandy, and Sultana Cream Sauce

Serves 4


4 bone-in, skin on chicken thighs
4 T butter
2 T oil such as grapeseed or other high heat oil
¾ C vegetable or chicken stock
1 C fresh squeezed orange juice
Zest of one orange
1/3 C golden raisins or sultanas
½ C good brandy divided into two ¼ C servings
¼ C heavy cream
¼ t fresh rosemary chopped finely
1 T corn starch
Salt and pepper
Fresh Italian parsley for garnish


  • Pat chicken dry and set aside.
  • In a small saucepan heat the brandy, orange juice, and stock until boiling, lower heat to a gentle boil and cook until reduced by about 1/3. Add the orange zest, the sultanas, about 1 t kosher salt (less if using iodized) and ¼ T black better. Add 2 T butter and return to a simmer for about 2 minutes. Remove and stir in heavy cream. Then mix the cornstarch with a little water until smooth and whisk into the sauce until slightly thickened. Cover with lid to keep warm and set aside.
  • In a large saucepan heat the oil until shimmering. Then add 2 T butter. When melted add the chicken, skin side down and brown well on both sides. Deglaze with a bit of orange juice. Cover and let simmer until the chicken is done, about 5 more minutes. Use a thermometer to check doneness if needed.
  • Serve covered with the brandy sauce and garnished with parsley.
  • I served with roasted rosemary carrots, and a cauliflower potato mash mixed with lemon zest, butter, and cream, along with a walnut parsley pistou.

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