Preparation time 20 minutes, cooking time1 hour

1. Toss chicken in flour, shake away excess flour. Heat butter in large saucepan, cook chicken until browned all over. Drain on absorbent paper.

2. Drain all but 1 tablespoon of the liquid from pan, cook garlic, bacon, onion and mushrooms, stirring, until onion is browned lightly.

3. Return chicken to pan. add brandy, wine, stock, herbs, bay leaf and paste, simmer, covered, 30 minutes or until chicken is tender.

4. Remove chicken from pan, simmer sauce until thickened slightly. Discard bay leaf before serving.

5. Serve chicken with sauce.

 

Serves 4, per serving 48.3g fat, 3170kj

* Recipe can by made a day ahead and refrigerated, covered.