3 lb. chicken pieces
1 large onion, chopped
½ lb. mushrooms, sliced and sautéed
½ cup brandy
2 cups burgundy
1 cup chicken broth
1 tsp. dried thyme
2 cups pearl onions
Brown chicken pieces.
Place chicken, onion, thyme, wine and broth in a large pan.
Roast in oven at 250f for one hour.
Make a roux with 1 ½ tblsp. flour and 1 tblsp. butter. Add to the pan and simmer until the broth thickens.
Add mushrooms and onions. Cover and let simmer for about 15 minutes.