I love cooking with brandy! Although not technically primal, it leaves a great flavour. It is made by distilling wine, and often aged in a barrel which gives it a smooth caramel taste. The Dutch are thought to be the inventors of brandy as we know it today, although something similar was drunk in other areas of Europe in the 13th century.
Marjoram is a herb very similar to oregano. I’ve had a jar of it in my cupboard for a while now, so I thought I had better use it for something! This recipe can be used as a base for other wine and herb pairings; substitute marjoram and brandy for rosemary and red wine, or sage and sparkling white wine or whatever takes your fancy.
1 tbsp dried marjoram
Salt and Pepper
2 chicken breast
1 onion, very finely diced
1-2 cloves garlic, finely diced
2 tbsp olive oil
½ cup chicken stock
¼ cup brandy
Optional: olives, green beans
Slice the chicken breast into 4-5 pieces, roughly the same size. Mix together the marjoram, salt and pepper, and rub into the chicken. Heat the olive oil in a frying pan, and once hot, brown the chicken on all sides. Remove chicken and reduce the heat. Add the onions and garlic and sauté until soft and translucent. Pour in the stock and brandy and bring to a simmer. Stir to get all the tasty bits off the bottom of the pan! Add the chicken back in and simmer for 10-15 minutes until chicken is cooked through.
Meanwhile, steam a handful of green beans. Slice some olives, and stir them through the beans with a piece of butter.