We Cook! Mill’s Tavern Piliç Topkapı with Chicken Thighs, Demi–Cream–Brandy Sauce

Serves 4

A refined take on a classic Ottoman dish, this version features tender chicken thighs stuffed with fragrant spiced rice, roasted to perfection, and finished with a velvety demi–cream–brandy sauce. It’s both elegant and comforting, making it ideal for a dinner party or special occasion.

Prep Time: 30 minutes (plus marinating)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS:

Chicken and Marinade

• 8 boneless, skinless chicken thighs (lightly pounded flat, 2 per person)
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and black pepper 

Rice Stuffing

• 1 cup long-grain rice, washed and drained
• 2 tbsp butter
• 1 medium onion, finely chopped
• 2 tbsp pine nuts
• 2 tbsp currants (or golden raisins)
• ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp black pepper
• Salt, to taste
• 2 cups chicken stock
• 2 tbsp fresh parsley, chopped 

Brandy Cream Sauce

• 1 cup chicken demi-glace
• ½ cup heavy cream
• 2 tbsp brandy
• 1 tsp Dijon mustard (optional, for depth)
• 1 tbsp butter (to finish)

INSTRUCTIONS:

• Marinate the Chicken:
  • Whisk olive oil, lemon juice, garlic, paprika, cumin, coriander, salt, and pepper.
  • Coat chicken thighs and marinate 1–4 hours.

• For the Rice Stuffing:
  • Sauté onion in butter until golden.
  • Add pine nuts, toast lightly, then stir in currants.
  • Mix in rice and spices, add chicken stock, cover, and cook on medium(?) heat until rice is just tender.
  • Stir in parsley; cool slightly. 
• For the Chicken:
  • Lay each thigh flat, spoon rice stuffing in the center, fold into a parcel, and secure with twine or toothpicks.
  • Sear parcels in a hot pan until golden on all sides.
  • Transfer to a baking dish, cover with foil, and bake at 375°F (190°C) for 30–35 minutes, until chicken reaches 165°F (74°C).

• Make the Sauce:
  • Warm brandy in a saucepan and flambé or reduce by half.
  • Stir in demi-glace and simmer.
  • Lower heat, whisk in cream (and Dijon if using), and cook until smooth and velvety.
  • Finish with butter. 

• Serve:
  • Remove twine or toothpicks, plate two thighs per person, and spoon sauce over top.
  • Serve with extra rice pilaf or seasonal vegetables.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences. Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

 

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking—glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves up a wide array of cocktails and beers and also offers the opportunity for casual dining.