• 5-6 pieces of chicken (breasts or legs)
• 1 bottle wine
• 1 whole can of tomatoes, drained
• 2 onions or the equivalent in shallots, minced
• 2 cups mushrooms, washed and quartered
• 4 stalks of celery, minced (use only the tender inner stalks)
• chicken stock
• tomato paste
• 2 bay leaves
• tarragon and thyme
• 3 cloves garlic
In a Dutch oven, over high heat, add olive oil and place floured chicken, skin side down and cover. Once fully heated and spitting, turn the heat down and cook until well browned. Then turn and brown the other side (will not be fully cooked at this point but it will be when placed in the oven). Remove to a plate and cook vegetables.
Add more olive oil and turn up the heat. Add mushrooms, 2 bay leaves, and 3 minced cloves of garlic and cook until the mushrooms release their liquid.
Next throw in vegetables and stir-fry on high heat. Cook until the liquid is gone (you should hear a crackling sound). At this point you can add any leftovers that you want - mashed potatoes, old vegetables, bacon, etc. When dry, add 1 cup brandy. Then add the wine, 1 cup chicken stock to reinforce the chicken flavor, tomatoes, and tomato paste. Add 1/4 teaspoon thyme, 1 teaspoon tarragon, and 1/2 cup parsley and stir together. Place the chicken back in, skin side up and cook for 20 to 40 minutes at 400 F.
Remove chicken and reduce the sauce until there is little liquid left. Serve over chicken.