Instructions: 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 dont add more oil, instead just add a little stock, carefully, making sure the mushrooms dont start stewing.

Remove mushrooms.

Into the pan put stock, wine, and herbs tied together with butchers 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, very, very, slowly for about an hour.

Serve Hunter Chicken with plain noodles and a dark green vegetable.

Leftover potential: Keeps well for 2 or 3 days.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.