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Autumn Fruited ChickenRecipe : Autumn Fruited Chicken
Procedure :
12 Pieces 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 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. |
