Fragrant Chicken and Mushrooms

From Food and Drink 1999 here is a great fall dish.

1.5 kg chicken cut in 8 pieces
3 tbsp flour, season with salt and pepper
2 tbsp olive oil
8 cloves garlic, peeled
1 onion, chopped
1/2 cup carrots, chopped
1/2 5ps dried thyme
1 bay leaf
1 1-inch piece orange peel
2 cups dry red wine
1 cup chicken stock
1 tbsp tomato paste
2 tbsp brandy
12 small button mushrooms, sauteed in butter
Salt and freshly ground pepper to taste
2 tbsp chopped parsley

1. Trim fat from chicken and coat lightly with seasoned flour.  Heat oil in skillet on medium heat.  Add chicken in batches and fry 3 to 5  minutes each side or until golden.  Remove from skillet.  
2. Add garlic cloves, onions and carrots and fry until onions begin to turn colour, about 3 minutes.  Stir in thyme, bay leaf and orange peel.  Pour off any fat.
3. Add wine, stock, tomato paste and brandy to skillet.  Bring to boil, and cook 3 minutes.  Return chicken to skillet.  Cover and simmer gently for 20 minutes.  Add mushrooms and cook 5 to 10 minutes longer, or until juices are clear.
4. Remove chicken and vegetables and keep warm.   Raise heat to high and reduce stock for 3 to 5 minutes or until slightly thickened.  Season well with salt and pepper and pour over chicken.  Sprinkle with parsley.

Serves 4