Chicken with brandy

1 PCs chicken little

30 g brandy

70 g white wine

100 g cream thick

2 PCs tomatoes

1 PCs apples , diced

8 PCs olives - 6

1 PCs Bay leaf

3 butter tablespoons

1 curry teaspoon

1 thyme - teaspoon

1 tarragon - teaspoon

10 PCs mushrooms

figure

salt

pepper

1 PCs onions lightly toasted

Cut the chicken into pieces. Melt the oil and fry the chicken on all sides.

Season with salt and pepper. Pour the fat. Pour brandy, a little heat and light. Shake the pan until the flame goes out.

Add wine, cream, chopped and peeled tomatoes and seeds and Apple, olives, Bay leaf, curry powder, thyme, tarragon and roasted onions. Fry in oil on low heat for 20 minutes until the chicken pieces are tender. Add the sauteed mushrooms.

Sprinkle with chopped chives. and parsley. Serve with boiled rice.