Fragrant Chicken and Mushrooms
Pam
ingredients
- 3 lb. chicken, cut in 8 pieces
- 3 tbsp. flour, seasoned with salt & pepper
- 2 tbsp. olive oil
- 8 cloves garlic, peeled
- 1 onion, chopped
- 1/2 cup carrots, chopped
- 1/2 tsp. dried thyme
- 1 bay leaf
- One 1-inch piece orange peel
- 2 cups dry red wine
- 1 cup chicken stock
- 1 tbsp. tomato paste
- 2 tbsp. brandy
- 12 small mushrooms, sautéed in butter
- salt & freshly ground pepper to taste
- 2 tbsp. chopped parsley
directions
- 1
Trim fat from chicken and coat lightly with seasoned flour. Heat oil in skillet on medium heat. Add chicken in batches and fry 3-5 minutes each side or until golden. Remove from skillet.
- 2
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.
- 3
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.
- 4
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.
Source: Food & Drink Magazine
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