Soak pot, top and bottom, in water for fifteen minutes.
Brown the cut-up chicken in frying pan with butter and olive oil.
When golden, add sesame seeds, basil, salt and pepper.
Stir well and transfer to presoaked pot.
In the same frying pan, saute the mushrooms and onions until golden and add to pot.
Top with French Brie cheese, cut up.
To what is left in frying pan, add white wine and brandy, stir and pour into the pot.
Place covered pot in cold oven.
Pour sauce from pot into frying pan, bring to boil and thicken with arrowroot. Serve sauce with the chicken, and pour over rice.
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