Title: Autumn Fruited Chicken
Yield: 1 Recipe
12 Pieces chicken
1/2 c Flour mixed in a plastic
-bag with a little salt
Vegetable oil and butter
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
Cooked noodles, rice
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