Chicken with Cheese, Spices and Brandy

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This combination brings out the most delightful succulence in the fowl, and the sauce is marvelous poured over rice. You can experiment with the cheese, as long as you use at least 1 cup, unless you prefer a very strong cheese. The cheese you prefer in a sandwich is the cheese to use here.


  • 3 pounds chicken parts
  • teaspoons salt
  • Dash of pepper


Presoak pot, top and bottom, in water for fifteen minutes.

Place chicken parts in pot.

Add salt, pepper, marjoram, basil, onions, and brandy.

Cover with grated cheese.

Top with sliced mushrooms and chopped parsley.

Place covered pot in cold oven.

Set temperature to 480 deg