Coq De La Paroise - cooking recipe

Ingredients

3 lb. fryer, cut and skinned
rum
honey
butter
1 c. brandy
1 c. white wine
1 bay leaf, crushed
1 c. sour cream

Preparation

Dip each piece of chicken in rum, carefully rubbing each side in liquor.
Coat each piece in light honey.
Dredge lightly in flour.
Brown in butter.
Place chicken in buttered baking dish. Add brandy, wine and bay leaf.
Cook chicken until tender at 350\u00b0. Add sour cream.
Season to taste and heat.
Sprinkle top with chopped almonds just before serving.