Recipe courtesy of David Shapka, Christine’s Prep Cook.
Yield is 8 servings.
Heat 2 tbsp. of the olive oil in a Dutch Oven or large heavy-bottomed pot over medium heat.
Season the chicken breasts with salt and pepper.
Cook the chicken in the Dutch oven breasts in 2 batches, about 5 to 6 minutes per side or until just cooked through.
Remove the chicken from the Dutch oven and set aside.
Heat 1 tbsp. olive oil in the same Dutch oven over medium heat.
Add the onions, shallot and garlic and cook for about 6 minutes or until softened.
Remove the mixture from the Dutch oven and set aside.
Add the mushrooms to the Dutch oven and cook for 4 minutes or until starting to brown.
Add the brandy to the mushrooms and simmer to reduce for 1 minute.
Add the onion mixture back to the Dutch oven along with the wine, chicken stock and diced tomatoes.
Bring to a boil over medium-high heat, reduce the heat to low and simmer for 15 to 20 minutes.
Add the chicken breasts back to the Dutch oven and bring to a simmer.
Add the chopped fresh herbs and season to taste with salt and pepper.