Autumn Fruited Chicken

Name: Autumn Fruited Chicken
Yield: 6
Cuisine: Fusion
Ingredients: chicken pieces; flour; vegetable oil; brandy; garlic; onions; mushrooms; apple wine; apples; pears; cornstarch; chicken broth; noodles

Submitted by Lydia

YIELD

6 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

EACH CHICKEN PIECES *

CUP ALL-PURPOSE FLOUR
mixed in a plastic with salt and pepper to taste

X VEGETABLE OIL
for frying *

TABLESPOON BRANDY

CLOVES GARLIC
minced

MEDIUM ONIONS
minced

CUPS MUSHROOMS
fresh sliced

1 ½

CUPS APPLE WINE *

EACH APPLES
fresh, peeled and quartered and rinsed in lemon water

EACH PEARS
peeled and quartered, rinsed in lemon water

TEASPOONS CORNSTARCH

CUP CHICKEN BROTH
or water, perhaps a bit less than one quarter cup

X NOODLES
or rice or couscous *

Directions

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℉ (180℃). 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.