Country-French Chicken - cooking recipe

Ingredients

2 Tbsp. butter or margarine
3 to 3 1/2 lb. chicken, cut into quarters
12 to 18 small white onions, trimmed
4 small carrots, peeled and cut diagonally into 1 1/2-inch pieces
2 cloves garlic, minced
2 Tbsp. brandy
2 c. dry white wine
1 Tbsp. finely chopped parsley
1 bay leaf
1 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground cloves
1 (8 oz.) pkg. frozen sugar snap peas

Preparation

In a large skillet over medium heat, melt butter.
Add chicken pieces skin side down and brown well.
Using tongs, turn chicken pieces until all sides are brown.
Place all pieces of chicken in a large baking dish and set aside.
Preheat oven to 350\u00b0.
Add onions, carrots and garlic to skillet drippings.
Saute over medium heat until onions and carrots are lightly browned.
Add brandy to skillet.
Carefully ignite brandy and shake skillet until the flames subside.
Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Turn up heat to high and bring carrot mixture to boiling, stirring frequently.
Remove from heat. Put carrot mixture into baking dish.
Cover baking dish with lid or foil and place on center rack of oven.
Bake for 30 minutes. Uncover dish and place sugar snap peas evenly over chicken and carrot mixture.
Cover baking dish and bake 30 minutes or until juices run clear when chicken is pierced with a fork and vegetables are tender.
Remove bay leaf.
Serve on a decorative platter.
Serves 4.
Suggestions:
Serve with boiled potatoes, French bread and wine.