| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Recipe | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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