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The finest continental style chicken, flambéed with brandy, finished with creamy sauce and served with gnocchi and mushrooms.


75 g butter
1-1,2 kg chicken (drumsticks, thighs, breasts)
Ground nutmeg
30 ml brandy
1 onion, finely chopped
1 garlic, finely chopped
250 ml white wine (Riesling)
1 tbsp Vegeta Chicken stock powder
700 ml water
1 kg frozen potato gnocchi
1 tbsp olive oil
200 g mushrooms (button mushrooms, shiitake or other), sliced
black ground pepper
1 tbsp parsley, chopped

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 6 Persons45 min

  • 1 Melt the butter in saucepan.
  • 2 Season the chicken pieces with nutmeg and fry in melted butter until golden brown.
  • 3 Pour in the brandy and flambé the chicken.
  • 4 Add onion and garlic, deglaze with white wine and stir in 1 tablespoon of Vegeta chicken stock.
  • 5 Cover and cook on low heat for about 30 minutes, adding a little bit of water if needed.
  • 6 Bring a large pot of salted water to boil and cook gnocchi. (They are ready when they rise to the surface)
  • 7 Heat up olive oil in a pan and fry the mushrooms. Season with salt and pepper.
  • 8 Garnish with chopped fresh parsley.


Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety texture.


Arrange chicken, mushrooms and gnocchi on a platter or individual serving plates and serve.

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