In a 5 litre Dutch oven heat the Olive oil over medium-high heat until
sizzling. Dredge the chicken pieces in the seasoned Flour and then place 3
or 4 pieces in the hot oil, skin side down. Brown the chicken in batches,
turning, until lightly browned on all sides. Do not overcrowd the pan with
chicken or you will not get a nice browning of the skin. Transfer the
chicken to a plate lined with paper towels to drain.
Immediately return the Dutch oven to the heat and add the brandy to deglaze.
With a wooden spoon, scrape up any browned bits that have accumulated in the
pan. Stir in the red wine, chicken stock, Balsamic vinegar, Mustard, pearl
Onions, chopped Tomatoes, Garlic, Carrots, Celery, Mushrooms, Rosemary, and
Salt and Pepper to taste. Bring to a boil, add the chicken to the pan, cover
with a tight-fitting lid, and place in the oven.
Bake, gently stirring every 20 minutes or so, for 2 hours, or until the
chicken is very tender.
Move the chicken pieces to a serving platter. Place the Dutch oven on the
stove top and bring to a boil. Reduce the sauce on top of the stove until it
is nicely thickened, about 8 to 10 minutes. Ladle the sauce and vegetables
over the chicken and top with the chopped parsley.
Sinclair
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