FRAGRANT CHICKEN                                                   
AND MUSHROOMS
BY LUCY WAVERMAN

An elegant but easy dish perfect for entertaining.

One 3lb (1.5 kg) chicken, cut in 8 pieces
3 tbsp (45 mL) flour, seasoned with salt
and pepper
2 tbsp (25 mL) olive oil
8 cloves garlic, peeled
1 onion, chopped
½ cup (125 mL) carrots, chopped
½ tsp (2 mL) dried thyme
1 bay leaf
One 1-inch (2.5 cm) piece orange peel
2 cups (500 mL) dry red wine
1 cup (250 mL) chicken stock
1 tbsp (15 mL) tomato paste
2 tbsp (25 mL) brandy
12 small mushrooms, sautéed in butter
salt and freshly ground pepper
2 tbsp (25 mL) chopped parsley

1. Trim fat from chicken and coat lightly with seasoned flour. Heat oil in skillet on medium heat. Add chicken in batches and fry 3-5 minutes each side or until golden. Remove from skillet.

2. 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.

3. Add wine, stock, tomato paste and brandy to skillet. Bring to boil, and cook 3 minutes. Return chicken to skillet. Cover and simmer gently for 20 minutes. Add mushrooms and cook 5-10 minutes longer, or until juices are clear.

4. Remove chicken and vegetables. Raise heat to high and reduce stock for 3-5 minutes or until slightly thickened. Season well with salt and pepper and pour over chicken. Sprinkle with parsley.
Serves 4