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Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces.
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You don't want to cut up the pieces too small.
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Season well with salt and pepper.
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For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
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Sear -- In the pan, heat up the oil and the butter on medium high heat.
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Add the chicken and sear on each side until lightly golden brown.
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Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
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Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat.
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Add in the celery, mushrooms, carrots and green beans.
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Cook 3-4 minutes until the vegetables begin to soften.
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Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left.
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Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
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Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper.
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Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling.
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The sauce will naturally thicken.
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Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner.
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Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side.
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ENJOY !
