Coq au Vin

1. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken through the flour and toss to coat.
2. Arrange the prosciutto in a braiser with sides or a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.
3. In the same braiser, add 1 tablespoon olive oil and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.
3. Add the onions, shallots, garlic, carrots, and mushrooms. Cook 5 minutes or fragrant. Add 2 tablespoons butter, tomato paste, thyme, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized.
4. Add the brandy and wine, then the broth. Simmer for 10 minutes, then slide the chicken into the sauce. Cook another 10-15 minutes, until the chicken is warmed and the sauce has thickened. If the sauce is too soupy, add 1-2 additional tablespoons of flour. Remove from the heat. Top with crispy prosciutto and fresh herbs.
5. Serve the chicken over mashed potatoes with crusty bread for mopping up all that delicious sauce. YUM!