Chicken is simmered in wine and served with flaming brandy sauce.
1 broiler (about 3 lbs.), quartered
Salt and pepper
3 Tbsps. butter or margarine
1/3 cup dry white wine
1 Tbsp. flour
1/2 cup water
3 Tbsps. brandy
1. Season chicken with salt and pepper. Brown in butter
2. Add wine. Cover, and simmer 45 minutes, or until tender.
3. Remove chicken to hot platter. Stir flour into drippings in pan, making a roux; cook 1 minute.
4. Add water, and bring to a boil.
5. Add brandy, ignite and serve blazing. Spoon sauce over chicken. Serves 4.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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