24 chicken thighs, boned & without skin
Flour, seasoned with salt & pepper
1 1/2 sticks melted butter
1 c. brandy
1 c. red wine
1 c. white wine
2 tbsp. apple jelly
2 cubes bouillon, chicken
1 tbsp. tomato paste
8 oz. can mushroom, sliced
1 jar onion, pearl
2 (11 oz.) cans oranges, mandarin

Melt butter in a large frying pan. Dredge chicken in flour and brown in butter. When browned, put chicken in a large baking dish and set aside.

Pour brandy into frying pan and warm slightly. Carefully ignite brandy and let the alcohol burn off. Stir in all other ingredients except oranges and mix well. Pour over chicken.

Bake at 300 degrees for 1 1/4 hours. Gently stir in oranges about 5 minutes before taking out of oven. Serves 12-15 people as main course, up to 24 on a buffet.