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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
½ cup flour, seasoned with salt and pepper
2 tablespoon vegetable oil
2 tablespoon butter
2 shallots, chopped
½ pound sliced mushrooms
½ cup white wine
¼ cup brandy
1 cup beef broth
1 tablespoon tomato paste
¼ teaspoon thyme
½ teaspoon tarragon
1 tablespoon flour
Dredge chicken in seasoned flour. Heat oil and 1 tablespoon butter in Dutch oven or large frying pan. Add chicken pieces and cook until lightly browned. Remove chicken from pan. Add shallots and mushrooms to pan and sauté until liquid from mushrooms has evaporated. Add chicken, wine, brandy, broth and tomato paste. Sprinkle with thyme and tarragon. Cover and simmer for 30 minutes or until chicken is tender. Transfer chicken to serving dish. Mix 1 tablespoon flour and 1 tablespoon butter. Add to sauce in pan, stirring until thickened. Serve sauce separately.