1/2 c Flour seasoned with salt and
-pepper
2 tb Vegetable oil
2 tb Butter
2 Shallots, chopped
1/2 lb Sliced mushrooms
1/2 c White wine
1/4 c Brandy
1 c Beef broth
1 tb Tomato paste
1/4 ts Thyme
1/2 ts Tarragon
1 tb Flour
Dredge chicken in seasoned flour. Heat oil and 1 tablespoon
butter in Dutch oven or large frying pan. Add chicken pieces;
cook until lightly browned. Remove chicken from pan.
Add shallots and mushrooms to pan; saute until liquid from
mushrooms has evaporated. Add chicken, wine, brandy, broth and
tomato paste. Sprinkle with thyme and tarragon. Cover and simmer
for 30 minutes or until chicken is tender. Transfer chicken to
serving dish.
Mix 1 tablespoon flour and 1 tablespoon butter. Add to sauce in
pan, stirring until thickened. Serve sauce separately. 4
servings.
Creative Cooking: Poultry
Entered by Carolyn Shaw 2/95
