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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 chicken, 4lb
½ bay leaf
3 tablespoons flour
⅛ teaspoon white pepper
¼ cup olive oil
1 teaspoon salt
2 shallots
⅛ teaspoon thyme
1 carlic clove
⅛ teaspoon marjoram
¼ cup tomato paste
¾ cup mushrooms, sliced
½ cup white wine, dry
2 tablespoon brandy
¾ cup chicken stock
spagetti/noodles
Cut chicken into individual pieces. Dredge with flour and sauté in oil until golden brown with shallots and garlic. Add remaining ingredients and simmer, covered, for approximately 1 hour Serve with boiled spaghetti or noodles.