Autumn Fruited Chicken

12 Pieces chicken

1/2 c Flour mixed in a plastic

-bag with a little salt -and pepper Vegetable oil and butter -for frying 1 tb Plus, brandy

3 Cloves garlic, minced

1 md Onion, minced

2 c Sliced fresh mushrooms

1 1/2 c Apple wine

2 Each fresh pears and apples

-peeled and quartered, -rinsed in lemon water 2 ts Cornstarch

1/4 c (or less) water or chicken

-stock Cooked noodles, rice -or couscous Shake chicken pieces in a plastic bag with flour, salt and pepper until lightly dusted and then brown in a little oil with melted butter. Pour the brandy over and flame. Set aside. Saute the onion and garlic, adding a little more oil/butter to the pan if needed. Place chicken, onion mixture, mushrooms and wine in a baking dish. Add pears and apples. Bake, covered, at 350 degrees F. for 30 minutes or until chicken is done. Remove chicken and fruit to a heated platter and thicken sauce with cornstarch which has been mixed with a little water or chicken stock. Adjust seasonings. Serve over couscous, noodles or rice.