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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