A superb dish with a great wine flavour. If you prefer white wine, substitute your favorite dry white for the red.
- One 3 pound chicken, cut in 8 pieces
- 3 tablespoons flour, seasoned with salt and pepper
- 2 tablespoons olive oil
- 8 cloves garlic, peeled
- 1 onion chopped
- 1/2 cup carrots, chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- One 1-inch piece orange peel
- 2 cups dry red wine
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons brandy
- 12 small mushrooms, sautéed in butter
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper to taste
Trim fat from chicken and coat lightly with seasoned flour. Heat oil in skillet on medium heat. Add chicken in batches and fry 3 to 5 minutes each side or until golden. Remove from skillet.
Add garlic cloves, onions and carrots and fry until onions begin to turn color, 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 2 minutes. Return chicken to skillet. Cover and simmer gently for 20 minutes. Add mushrooms and cook 5 t0 10 minutes longer, or until juices are clear.
Remove chicken and vegetables and keep warm. Raise heat to high and reduce stock for 3 to 5 minutes or until slightly thickened. Season well with salt and pepper and pour over chicken. Sprinkle with parsley.