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Servings Per Recipe: 4
Amount Per Serving
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Dredge chicken in the flour, then sprinkle with black pepper.
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).
Brown on both sides over medium heat and remove chicken from pot; set aside.
Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary.
Saute until the mushrooms and onions become soft.
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.
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