Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Flour seasoned with salt and 1/4 c Brandy
-pepper 1 c Beef broth
2 tb Vegetable oil 1 tb Tomato paste
2 tb Butter 1/4 ts Thyme
2 Shallots, chopped 1/2 ts Tarragon
1/2 lb Sliced mushrooms 1 tb Flour
1/2 c White wine

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
Submitted By CAROLYN SHAW On 04-04-95

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