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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This is a nice elegant meal to serve. The flavor improves in the refrigerator. I use thigh meat because it has a rich flavor, and it stands up to the braising process. I also remove the skin, just because it looks better in the finished product. You may use about 1 Tbsp. of butter with the olive oil if you prefer that flavor. Ingredients:
8 skinless chicken thighs or 8 skinless chicken breasts or 1 whole chicken, cut into 8 pieces |
5 tablespoons extra virgin olive oil |
2 shallots, finely chopped |
1/4 lb button mushroom, sliced |
1 tablespoon all-purpose flour |
1/2 cup dry white wine |
2 tablespoons brandy or 2 tablespoons bourbon or 2 tablespoons whiskey |
2 teaspoons tomato paste |
3/4 cup chicken stock |
2 teaspoons chopped fresh tarragon or 2 teaspoons dried tarragon |
1 teaspoon chopped parsley |
Directions:
1. Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid).
2. Sauté the chicken until golden brown on both sides.
3. Remove to a plate or bowl and reserve.
4. Sauté the shallots until soft but not brown.
5. Add the mushrooms, put on the lid, and cook for 3 minutes.
6. Add the flour and cook, stirring, for 1 minute.
7. Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
8. Bring to a simmer, stirring; then reduce the heat.
9. Add the tarragon.
10. Put the chicken and juices back into the pan.
11. Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
12. Serve directly from the buffet casserole, or remove to a platter.
13. If your parsley is not bitter tasting, sprinkle with chopped parsley.
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