INGREDIENTS

INSTRUCTIONS

Combine the flour, salt, and pepper on a large plate. Dredge the
chicken pieces in the flour.
In a large Dutch oven (with a lid), heat 2 tablespoons of the olive
oil. Brown the chicken pieces until golden brown on all sides. Remove
the chicken pieces and set aside. Wipe the pan clean with a paper
towel.
In the same pot, heat the remaining 1 tablespoon olive oil, add the
pearl onions and saute until golden brown. Add the mushrooms and ham
and saute for 2 minutes. Add the garlic and, when fragrant, add the
brandy and thyme and reduce for 2 minutes. Add the red wine, stock,
tomato paste, and bay leaves. Bring to a simmer and add the chicken
pieces. Cover and cook slowly for about 35 minutes, or until chicken
meat comes off the bone easily.
Remove the bay leaves. Adjust the seasoning with salt and pepper to
taste. Sprinkle with chopped parsley. Serve with mashed potatoes or
egg noodles.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9442 - JEAN-PIERRE BREHIER
Converted by MM_Buster v2.0l.

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