|½ cup||Flour mixed in a plastic bag with a little salt and pepper|
|Vegetable oil and butter for frying|
|1 tablespoon||Plus, brandy|
|3||Cloves garlic, minced|
|1 medium||Onion, minced|
|2 cups||Sliced fresh mushrooms|
|1½ cup||Apple wine|
|2||Each fresh pears and apples peeled and quartered, rinsed in lemon water|
|¼ cup||(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.
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