- 4-lb. bag chicken wings
- 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.
