for the chicken:
3 tablespoons olive oil
1 (4 pound) chicken, cut into 8 pieces
1/2 cup all-purpose flour, lightly seasoned with salt and pepper
For the Sauce:
1/3 cup brandy
3 cups red wine
2 cups chicken stock
1/4 cup balsamic vinegar
1 tablespoon coarse-grained Dijon-style mustard
About 36 red or yellow pearl onions, peeled
1 (16 ounce) can chopped tomatoes with their juice
4 garlic cloves, thinly sliced
1 pound baby carrots, scraped
3 ribs of celery, cut on the diagonal into 1/4-inch pieces
3 cups sliced button mushrooms
2 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley


Preheat the oven to 400 degrees F. In a 5-1/2-quart Dutch oven heat the olive oil over medium-high heat until sizzling. Dredge the chicken pieces in the seasoned flour and then place 3 or 4 pieces in the hot oil, skin side down. Brown the chicken in batches, turning, until lightly browned on all sides. Do not overcrowd the pan with chicken or you will not get a nice browning of the skin. Transfer the chicken to a plate lined with paper towels to drain.

FOR THE SAUCE:
Immediately return the Dutch oven to the heat and add the brandy to deglaze. With a wooden spoon, scrape up any browned bits that have accumulated in the pan. Stir in the red wine, chicken stock, balsamic vinegar, mustard, pearl onions, chopped tomatoes, garlic, carrots, celery, mushrooms, rosemary, and salt and pepper to taste. Bring to a boil, add the chicken to the pan, cover with a tight-fitting lid, and place in the oven. Bake, gently stirring every 20 minutes or so, for 2 hours, or until the chicken is very tende