Chicken Chasseur
Instructions
Pat the chicken dry. Put the seasoned flour into a 1-gallon plastic storage bag (or equivalent) and, one at a time, shake each piece of chicken so that it is thoroughly coated.
Heat oil in the pot over medium-high flame. Brown the chicken, turning once and transfer to a plate to keep warm.
Pour off all but 1 Tbsp of the fat. Add the shallot, mushrooms and garlic and cook until golden, stirring frequently, 6 to 8 minutes.
Now for the fun part! Have a fireplace match ready and remove the pan from the heat. Add the brandy and let it warm for about ten seconds. Light the match and wave it over the pan until the brandy ignites. Return the pan the the heat and shake it until the flames subside. Add the wine and use a wooden spoon to scrape up those good browned bits from the bottom of the pan. Simmer briskly until the liquid is reduced to a glaze, about 3 minutes.
Return the chicken and any accumulated juices to the pan. Stir in the wine, chicken broth and tomatoes. Bring back to a boil then reduce the heat to low and simmer, covered, until the chicken is cooked through, about 20 minutes. To test stab the thickest piece with a sharp serving fork. The chicken is done when the juices run clear.
Serve over noodles or mashed potatoes garnishes with chopped parsley.
