Originally Posted by
kaukau
You forgot the "flame with brandy" step after "add shallots and garlic step" and before the "add mustard and cream" step.
BTW, this recipe is a classic in France for calve's liver; it also uses a tbs of coarse ground Pommerey mustard in addition to the Dijon. ^ ^
I usually just drink the brandy while the chicken is cooking.
Saves time and I don't notice if I screw up the chicken.
I'll have to try it with liver. although I prefer chicken livers to calve's livers. Thanks.