Ingredients
2 fryer chickens quartered
6 garlic cloves slices
2 med sweet onions diced
1/2 lb sliced mushrooms
2 lg cans diced tomatoes(in sauce)
8 oz chicken stock
1/2 cup brandy
1 cup white wine
1/2 tsp rosemary
1/2 tsp thyme
1/4 cup extra virgin olive oil
salt and pepper to taste
Preparation
Heat oil in large dutch oven. Thoroughly brown chicken pieces turning to cover all surfaces. Put browned chicken pieces aside and keep warm. Brown onions, mushrooms and garlic gently. Deglaze pan with brandy and wine. Simmer gently for 2-3 minutes. Return chicken to pan and add remaining ingredients and stir. Simmer very slowly until chicken almost falls off bones. Serve over wide ribbon pasta or egg noodles. Serve with good crusty bread to mop up the sauce.
