Fragrant Chicken & Mushrooms

By á-2799

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
• 1/2 c carrots, chopped
• 1/2 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

Preparation

Step 1

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.