1 broiler-fryer chicken (3 to 3-1/2 lbs.)
3 tablespoons olive oil or salad oil
Salt and pepper
2 tablespoons brandy
1 small onion, chopped
1/4 pound mushrooms, sliced
1 sprig fresh rosemary (2 to 3 in. long) or 1 teaspoon dry rosemary
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 can (14-1/2 oz.) plum-shaped tomatoes, cut up
Rinse chicken; pat dry. With a cleaver or heavy knife, cut through bones to make 2-inch pieces. Save giblets for other uses Pour the oil into a 12- to 14-inch frying pan; place pan over medium-high heat. When oil is hot, arrange the thickest dark-meat pieces in pan first and cook 5 minutes, turning as browned. Add remaining chicken and cook, turning, until skin is well browned on all sides and meat is no longer pink next to bone (cut to test), about 15 minutes longer. Sprinkle lightly with salt and pepper. Add the brandy; when sauce bubbles, ignite (not beneath a vent or fan). Shake pan until flame dies, then lift out chicken.
In the pan drippings, cook the onion, mushrooms, and rosemary, stirring, until onion begins to brown. Sprinkle in the flour and stir until golden. Blend in the wine and bring to a boil. Add the tomatoes and their liquid and bring to a simmer. Add chicken and heat through, stirring gently. Skim off excess oil. Makes 4 to 6 servings.
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|Date:||Jan 1, 1984|
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