Autumn Fruited Chicken
12 pieces chicken
1/2 cup flour mixed in a plastic bag with a little salt
pepper
vegetable oil and butter — for frying
1 tablespoon plus — brandy
3 cloves garlic — minced
1 medium onion — minced
2 cups sliced fresh mushrooms
1 1/2 cups apple wine
2 fresh pears and apples — peeled and quartered
1 in lemon water
2 teaspoons cornstarch
1/4 cup water or chicken — stock (or less)
cooked noodles — rice
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.
Sauté 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.
