Ingredients

4lb (1.8kg) Chicken, quartered

1/4 cup Butter

3 medium Onions, chopped fine

1 tsp Salt

1/4 tsp Ground pepper

1 tbsp Flour

1 cup Scalded milk

1 pinch Grated nutmeg

2 tbsp Brandy

1/8 cup double cream

2 tbsp Madeira wine

1 tbsp Lemon juice

Method

In fryer, heat 1 tbsp butter.

Add onions.

Cover and cook over very low heat for 10 minutes.

Remove onions and set aside.

To same pan, add 2 tbsp butter.

Heat butter.

Add chicken and cook over low heat for 10 minutes.

Return onions to pan.

Add salt and pepper.

Cover and cook over low heat for 40 minutes, or until chicken is tender.

Meanwhile, heat remaining butter in small heavy saucepan and add the flour.

Stir in milk.

Add salt to season, and nutmeg.

Bring to boil, stirring constantly.

Simmer for 10 minutes.

Remove chicken to heated serving dish and keep warm.

Add Armagnac (or other brandy) to pan.

Bring to boil.

Add sauce from saucepan, and double cream.

Bring to boil and cook for 5 minutes, stirring constantly.

Off heat, add Madeira wine, lemon juice and adjust the seasoning.

Cooks Comments and Tips

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