Autumn Fruited Chicken

• 12 each chicken pieces
• 1/2 cup flour, all-purpose mixed in a plastic with salt and pepper to taste
• 1 x vegetable oil for frying
• 1 tablespoon brandy
• 3 cloves garlic minced
• 1 medium onions minced
• 2 cups mushrooms fresh sliced
• 1 1/2 cups apple wine
• 2 each apples fresh, peeled and quartered and rinsed in lemon water
• 2 each pears peeled and quartered, rinsed in lemon water
• 2 teaspoons cornstarch
• 1/4 cup chicken broth or water, perhaps a bit less than one quarter cup
• 1 x noodles or rice or couscous

1. 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.
2. Pour the brandy over and flame.
3. Set aside.
4. Saute the onion and garlic, adding a little more oil/butter to the pan if needed.
5. Place chicken, onion mixture, mushrooms and wine in a baking dish.
6. Add pears and apples.
7. Bake, covered, at 350F (180C).
8. for 30 minutes or until chicken is done.
9. Remove chicken and fruit to a heated platter and thicken sauce with cornstarch which has been mixed with a little water or chicken stock.
10. Adjust seasonings.
11. Serve over couscous, noodles or rice.

chicken, flour, vegetable oil, brandy, garlic, onions, mushrooms, apple wine, apples, water, cornstarch, chicken broth, noodles

Taken from recipeland.com/recipe/v/autumn-fruited-chicken-4227 (may not work)