This elegant dish can be prepared for Friday night or for a special dinner party.  Serve over egg noodles.

 One two-pound chicken, cut into pieces (or a little more if it fits in the pan)
3 tablespoons margarine
2 tablespoons canola oil
1/2 cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

Coat chicken pieces in flour, salt and pepper. Melt margarine and oil in large sauté pan. Brown chicken on both sides. Add garlic, onions, mushrooms and carrots. Sauté  2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flame by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. Add herbs and chicken, then cover.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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