Classic Chicken Chasseur

Pat the chicken thighs and drumsticks dry with paper towels. Season all over with salt and black pepper, then lightly coat each piece with flour, shaking off any excess.

Heat the vegetable oil in a large skillet or saute pan with a lid over medium-high heat. Add the butter. When the butter is melted and foaming, place the chicken thighs skin-side down and cook for about 5 minutes until deeply golden. Turn and cook for 1 minute more. Transfer to a plate.

Add the drumsticks to the same pan and brown them on 3 sides, about 2 minutes per side. Transfer them to the plate with the thighs.

Increase the heat to high. Add the mushrooms and onions to the pan and cook for 5 minutes, stirring occasionally, until the vegetables soften and begin to color. Stir in the garlic and cook for 30 seconds, just until fragrant.

Pour in the brandy and let it bubble for 20 to 30 seconds to cook off the alcohol. Add the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine reduces by about half.