Fragrant Chicken & Mushrooms Recipe

Published: July 07, 2012

Ingredients

1	3lb chicken cut in 8 pieces
3	tbsp flour, seasoned with salt and pepper
2	tbsp olive oil
8	cloves garlic, peeled
1	onion, chopped
½	c carrots, chopped
½	tsp dried thyme
1	bay leaf
1	1" piece orange peel
2	c dry red wine
1	c chicken stock
1	tbsp tomato paste
2	tbsp brandy
12	small mushrooms, sauteed in butter
	salt and pepper
2	tbsp chopped parsley

Directions

Trim fat from chicken and coat lightly with seasoned flour. Heat oil iln skillet on medium heat. Add chicken in batches and fry 3-5 minutes each side or until golden. Remove from skillet.
Add garlic cloves, onions and carrots and fry until onions begin to turn colour, about 3 minutes. Stir in thyme, bay leaf and orange peel. Pour off any fat.
Add wine, stock, tomato paste and brandy to skillet. Bring to boil, and cook 3 minutes. Return chicken to skillet. Cover and simmer gently for 20 minutes. Add mushrooms and cook 5-10 minutes longer, or until juices are clear.
Remove chicken and vegetables and keep warm. Raise heat to high and reduce stock for 3-5 minutes or until slightly thickened. Season well with salt and pepper and pour over chicken. Sprinkle with parsley.