Autumn fruited chicken
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Pieces chicken | |
| 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 | |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | (or less) water or chicken stock |
| Cooked noodles, rice or couscous | ||
Directions
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.