1

Dredge chicken in the flour, then sprinkle with black pepper.

2

Heat about 1 tbsp. oil in a Dutch oven (or large pot), and add the chicken pieces (you will probably need to do this in 2 batches).

3

Brown on both sides over medium heat and remove chicken from pot; set aside.

4

Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary.

5

Saute until the mushrooms and onions become soft.

6

Deglaze the pan with the brandy and the wine, scraping up the bits from the bottom. Then add the chicken broth and chicken thighs. Bring to a boil, cover then reduce heat to low. Let simmer for 1 hour, stirring occasionally.