Autumn fruited chicken

Yield: 1 Recipe

Measure Ingredient
12 \N Pieces chicken
½ cup Flour mixed in a plastic bag with a little salt and pepper
\N \N Vegetable oil and butter for frying
1 tablespoon Plus, brandy
3 \N Cloves garlic, minced
1 medium Onion, minced
2 cups Sliced fresh mushrooms
1½ cup Apple wine
2 \N Each fresh pears and apples peeled and quartered, rinsed in lemon water
2 teaspoons Cornstarch
¼ cup (or less) water or chicken stock
\N \N 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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