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