INGREDIENTS

INSTRUCTIONS

Joint the chicken into the usual 7 pieces (or buy 2-3 lbs chicken
portions). Separate the head of garlic into cloves and peel them.
Don't be put off by the quantity of garlic, it doesn't taint the
breath at all. Above all, don't reduce the proportion.  In a large
casserole, heat the oil with the butter until the froth  subsides
**BEWARE** Don't let the butter burn. A few pieces at a  time, fry the
carefully dried chicken joints on both sides, turning  once only. You
don't want to cook them, just brown them lightly.  As soon as they are
all cooked, pour off the excess fat, trying to  keep any crusty bits in
the pan. (I put a knife blade on the edge  just to let through the
fat.) Return the browned chicken to the hot  casserole, and still over
moderate heat, pour over half the brandy,  which you have warmed gently
in a ladle. Set light to it, shaking  until the flames subside. **WATCH
OUT FOR YOUR HAIR**  Reduce heat, pour over the brandy, add the whole
garlic cloves, season  generously with freshly ground pepper. Cook
20-40 mins depending on  how well cooked you like your chicken done, or
until tender. For  modern broilers, 20 minutes is long enough for them
to be tender. For  older free-range chicken, 40 minutes may not be long
enough! You will  have a few tablespoonsful of sauce. Correct seasoning
and serve very  hot. The garlic cloves will be deliciously edible.  per
Ian Hoare Fidonet COOKING echo  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 378
Total Fat: 42.1g
Cholesterol: 175.7mg
Sodium: 154.8mg
Potassium: 447.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 38.9g