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Hunter Chicken
Serves 4

4 Chicken Maryland pieces (thigh plus drumstick), skinned
2 Tbsp olive oil
2 Tbsp brandy
4 Tbsp chopped onion (preferably shallot)
150 g chopped mushrooms (preferably wild)
500 ml veal or chicken stock
300 ml white wine (preferably Chardonnay)
2 bay leaves
Sprig or two thyme
Sprig or two parsley
2 tsp tomato paste

Brown chicken pieces over high heat in 1 Tbsp oil. Flame the
chicken with the brandy, warming it first. Once the flame has died
down, remove the chicken pieces and put in the onion and cook for
5 minutes. Remove. Put remaining oil in pan and add mushrooms.
Cook for 2 minutes. Toss them around, and if they get too dry don't
add more oil, instead just add a little stock, carefully, making
sure the mushrooms don't start stewing. Remove mushrooms. Into
the pan put stock, wine, and herbs tied together with butcher's
string. Add tomato paste and reduce liquid to about half the
original volume. (It should have a syrupy consistency). When it
does, put in the chicken, onions and mushrooms. Cover, reduce the
heat and cook very slowly for about an hour.

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