Autumn Fruited Chicken
Shake chicken pieces in a plastic bag with flour, salt and pepper until lightly dusted and then brown in a little oil with melted butter. Pour the brandy over and flame. Set aside.
Saute the onion and garlic, adding a little more oil/butter to the pan if needed. Place chicken, onion mixture, mushrooms and wine in a baking dish. Add pears and apples.
Bake, covered, at 350 degrees F. for 30 minutes or until chicken is done. Remove chicken and fruit to a heated platter and thicken sauce with cornstarch which has been mixed with a little water or chicken stock. Adjust seasonings. Serve over couscous, noodles or rice.
12 Pieces of chicken
1/2 c Flour mixed in a plastic bag with a little salt and pepper
Vegetable oil and butter for frying
1 tb Plus (Brandy)
3 Cloves garlic (minced)
1 md Onion (minced)
2 c Sliced fresh mushrooms
1 1/2 c Apple wine
2 Each fresh pears and apples (peeled and quartered, rinsed in lemon water)
2 ts Cornstarch
1/4 c (or less) water or chicken stock
Cooked noodles, rice or couscous