3 Tablespoons flour (seasoned with 1 tsp. salt , 1 tsp. pepper, 1 T. Lawry’s season salt, 1 T paprika)
¼ cup olive oil
2 Tablespoons shallots, minced
1 garlic clove, minced
¼ tomato paste
1 cup dry white wine
1 tsp. salt, ¼ tsp pepper, 1 tsp. thyme, ½ tsp. marjoram and 1 bay leaf
1 1/2 cans chicken stock
4 Tablespoons Brandy
1 large onion, chopped
1 red bell pepper, chopped
1 cup mushrooms, sliced
1 cup frozen peas
Pat chicken dry and sprinkle on all sides with seasoned flour. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Add chopped garlic and shallots, continue to sauté for 1 minute. Transfer chicken to a large pot.
Reduce heat to moderate and add chicken stock, tomato paste, white wine, brandy and other spices. Simmer the chicken covered, for 1 hour or until tender.
Meanwhile, sauté onion, bell pepper, and mushrooms in a separate skillet. Cook, stirring occasionally and scraping up any brown bits, until golden, 8 to 10 minutes then add to chicken. Add frozen peas, then seasons with salt and pepper. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency or add a slurry mixture of flour mixed with cold water and stir until smooth.
Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526 Local calls: Raleigh, Durham, Cary, and Chapel Hill.
Main (919) 552-3782 - Fax: 919-552-5229 - Toll Free (866) 552-3782
email: firstname.lastname@example.org - website: A Raleigh NC Bed and Breakfast