Cut a 1-4 pound chicken into individual pieces.
Dredge with 3 tablespoons of flour and 1 tablespoon of Tony Chachere’s Creole Seasoning
Saute until golden brown in ¼ cup olive oil.
Add 2 tablespoons chopped shallots and minced garlic.
Cook for 3 minutes then add:
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1/4 cup tomato paste
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1/2 bay leaf
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1/2 cup dry white wine
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a pinch of thyme
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1 teaspoon salt
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1/2 teaspoon basil
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1/4 teaspoon white pepper
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pinch sweet marjoram
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3/4 cup chicken stock
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1/2 cup sliced mushrooms
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2 tablespoons brandy
Simmer the chicken covered for 1 hour or until tender. Serve over angel hair pasta with green salad and french bread.
Enjoy!