- 12 pieces chicken thighs and drumsticks, bone-in and skin-on
- 500 g brown mushrooms, sliced about 1/2 cm thick
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 handful fresh thyme (about a dozen sprigs)
- 3 tbsp tomato paste
- 1/2 cup brandy
- 3 cups chicken stock
- 3 tbsp cold unsalted butter
Trim the fat and any loose skin off the chicken. Season the pieces with salt and pepper and lay them into a large pan on medium-high heat with a tiny splash of veg oil. Fry for about 20 minutes, flipping occasionally, until deeply browned all over. Remove the chicken to a plate.
Add the mushrooms to the pan. Fry for 1 or 2 minutes until the mushrooms release their water, then add the onion, garlic, and thyme sprigs. Fry another 2 minutes.
Stir in the tomato paste and continue frying for a minute. Deglaze the pan with the brandy. Let the brandy boil out, then add the chicken stock. Return the chicken and any juices to the pan. Turn the heat down to medium and let simmer for 30 minutes. Don’t flip the chicken.
Transfer the chicken to a serving plate. Fish out the thyme sprigs and throw them away. Whisk the butter into the sauce a little at a time to thicken and enrichen it. Serve the chicken and sauce separately or combined, either works. Goes very well with mashed potatoes.
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