Country Chicken Stew Saute

• 1 (3 lb.) fryer, cut in pieces
• flour
• 3 thin slices lean bacon, diced
• 6 oz. fresh mushrooms, sliced thin
• 1 c. brandy
• 1 (2 x 1-inch) piece lemon peel (peel part only)
• salt and fresh ground pepper
• 3 Tbsp. butter
• 1 large onion, chopped
• 4 to 6 small new potatoes, diced (2 medium potatoes)
• 1 c. water
• 1 bay leaf
• 1/2 tsp. thyme
• 1 large garlic clove, crushed

1. Wipe chicken dry; season with salt and pepper and dust lightly with flour.
2. In a large frying pan over medium heat, saute chicken in butter until golden on both sides.
3. Remove from pan.
4. Add bacon and saute until golden.
5. Add onion and mushrooms and saute until limp.
6. Return chicken to the pan along with the potatoes, brandy, water, lemon peel, bay leaf, thyme and garlic.
7. Cover and simmer for 1 hour or until the potatoes and chicken are tender.
8. Add salt and pepper to taste.
9. Serve with juices spooned over.
10. Serves 4.

fryer, flour, thin slices lean bacon, fresh mushrooms, brandy, lemon peel, salt, butter, onion, potatoes, water, bay leaf, thyme, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278846 (may not work)