Chicken with Cheese, Spices and Brandy

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.

Ingredients

  • 3 pounds chicken parts
  • teaspoons salt
  • Dash of pepper
  • teaspoons dried marjoram
  • teaspoons dried basil
  • 6 small white onions
  • ½ cup brandy
  • 1 cup grated cheese, of your choice
  • 6 large mushrooms, sliced
  • ½ cup chopped fresh parsley
  • Arrowroot

Method

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 degrees.

Cook about 75 minutes, or until done.

Remove pot from oven and pour off liquid in saucepan. Heat liquid and add arrowroot to thicken. Serve over rice.

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