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1
Blanch the pearl onions in boiling water for 2 minutes and then peel.
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2
Set aside.
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3
Place flour in medium bowl.
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4
Working in batches, coat chicken with flour; shake off excess.
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5
Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy large pots over medium high heat.
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6
Add chicken in batches and cook until brown, turning occasionally, about 8 minutes per batch.
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7
Transfer chicken to bowl.
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8
Add half of onions, thyme, parsley and bay leaves to each pot.
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9
Saute until onions are golden, about 5 minutes.
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10
Add half of mushrooms, carrots garlic and brandy to each pot.
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11
Cook until liquid evaporates, scraping up browned bits from bottom of pots.
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12
Return chicken to pots.
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13
Add 1 1/2 bottles of wine to each pot.
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14
Bring to boil.
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15
Reduce heat to medium-low.
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16
Cover; simmer until chicken is cooked, about 40 minutes.
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17
(Can be made up to a day ahead.
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18
Chill uncovered until cold, then cover and chill.
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19
Rewarm over medium heat before continuing).
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20
Using tongs, transfer chicken to large shallow serving bowl; tent with foil.
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21
Bowl cooking liquid in pots until thick to coat a spoon, about 20- 30 minutes.
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22
Spoon sauce and vegetables over chicken.
