Recipe by Miss Annie
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.
Top Review by JustJanS
Miss Annie, this was a great dinner tonight. I used skinless thighs, brandy, dried tarragon and the parsley. I didn't think I liked tarragon too much, but am now converted! I was able to reduce the oil by half with no problems, and after tasting the finished dish before serving, I added a further 2 teaspoons of tomato paste, and loads of freshly ground black pepper.
- 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 See How It's Made
- 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).
- Sauté the chicken until golden brown on both sides.
- Remove to a plate or bowl and reserve.
- Sauté the shallots until soft but not brown.
- Add the mushrooms, put on the lid, and cook for 3 minutes.
- Add the flour and cook, stirring, for 1 minute.
- Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock.
- Bring to a simmer, stirring; then reduce the heat.
- Add the tarragon.
- Put the chicken and juices back into the pan.
- Cover and simmer for 45 to 60 minutes, or until the chicken is tender.
- Serve directly from the buffet casserole, or remove to a platter.
- If your parsley is not bitter tasting, sprinkle with chopped parsley.