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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