1. Blanch the pearl onions in boiling water for 2 minutes and then peel. 2. Set aside. 3. Place flour in medium bowl. 4. Working in batches, coat chicken with flour; shake off excess. 5. Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy large pots over medium high heat. 6. Add chicken in batches and cook until brown, turning occasionally, about 8 minutes per batch. 7. Transfer chicken to bowl. 8. Add half of onions, thyme, parsley and bay leaves to each pot. 9. Saute until onions are golden, about 5 minutes. 10. Add half of mushrooms, carrots garlic and brandy to each pot. 11. Cook until liquid evaporates, scraping up browned bits from bottom of pots. 12. Return chicken to pots. 13. Add 1 1/2 bottles of wine to each pot. 14. Bring to boil. 15. Reduce heat to medium-low. 16. Cover; simmer until chicken is cooked, about 40 minutes. 17. (Can be made up to a day ahead. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing). 18. Using tongs, transfer chicken to large shallow serving bowl; tent with foil. 19. Bowl cooking liquid in pots until thick to coat a spoon, about 20- 30 minutes. 20. Spoon sauce and vegetables over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
