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Fragrant chicken & Mushrooms Recipe


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     Fragrant chicken & Mushrooms

Category   Entrees - Maindishes
Sub Category   None

1 3 lb 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 cup carrots, chopped
1/2 tsp dried thyme
1 bay leaf
1 inch piece orange peel
2 cups dry red wine
1 cup chicken stock
1 tbsp tomato paste
2 tbsp brandy
12 small mushrooms, sauteed in butter
salt and freshly ground pepper to taste
2 tbsp chopped parsley

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 golder. 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, tomatoe paste and brandy to skillet. Bring to boil, and cook 3 minutes. Return chicken to skillet. Cook and simmer gently for 20 minutes. Add mushrooms and cook 5 to 50 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.

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