2 (2 1/2 lb.) broilers
16 button mushrooms
1/2 tsp. basil
2 c. burgundy
1 c. canned brown gravy
Oil for sauteing chicken
1 pkg. shallots, chopped
1 bunch green onions, sliced
4 sm. pieces lemon peel
3 oz. brandy
2 c. chicken bouillon
16 sm. carrots, steamed
16 sm. onions, sauteed in butter
16 pieces celery, 2" long, sauteed in butter
8 diced potatoes (sauteed in butter)
Salt & pepper to taste

Unjoint chickens, skin, flour, salt and pepper. Heat oil in Dutch oven or large covered casserole. Add chicken and saute until light brown on both sides. Discard excess oil. Add whole mushrooms, saute until lightly browned. Add green onions, shallots, basil, lemon peel and saute 1 minute more.

Add wine, reduce by 1/3. Add brandy, light with a match. Throw match into pot, being careful not to burn yourself. Don't worry if the match sits in liquid until flame goes out when brandy stops burning, add brown gravy and chicken bouillon, cover, simmer until well done. Add vegetables, making sure they are coated with gravy. Simmer until vegetables are heated thoroughly. Serves 8.