Chicken With Brandy

 

3 lb. chicken pieces

3 T. butter

Salt

4 T. brandy

1/2 C. chicken stock

2 1/2 T. chopped parsley

1/4 tsp. marjoram

1/4 tsp. thyme

2/3 C. white wine

4 tsp. cornstarch

2 1/2 T. water

1/3 C. cream

 

Sauté the chicken pieces on all sides in a fry pan until well browned. Season to taste with salt.  Pour brandy over the chicken and ignite. hen flames have gone out, put the chicken pieces with the pan juices into the crockery pot.  Mix together the chicken stock, parsley,

marjoram, thyme and white wine in the fry pan.  Scrape the bottom and cook for one minute.  Pour over the chicken.  Cover and cook for 6 hours on the low setting.  Remove the chicken and keep warm.  Mix together the cornstarch and water and add to the crockery pot.  Turn onto the high setting and cook, stirring constantly until thick.  Turn off the heat and stir in the cream.  Pour over the chicken pieces and serve immediately.  Serves 4.