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