(CHICKEN AND PRAWNS)

1 chicken, cut into serving portions
Salt
Pepper
2 oz. butter (for chicken)
1 tbsp. oil
2 c. dry white wine
2 lg. peeled and diced tomatoes
1 lb. medium size shrimp, raw if possible
2 oz. butter (for shrimp)
1 chopped shallot or green onion
2 cloves garlic, crushed or minced
2 tbsp. brandy
2 tbsp. dry vermouth
2 tbsp. Madeira
1 tbsp. flour or cornstarch
1/2 c. cream

Salt and pepper chicken. Melt butter, add oil and saute' chicken pieces to brown quickly. Add 1 cup of the wine and cook over medium high heat, uncovered until most of the liquid is evaporated. Turn pieces of chicken occasionally.

Add second cup of wine and repeat process. This should take about 30 minutes or even a little longer.

Add tomatoes, cover and cook gently until tender.

Peel shrimp, leaving tails on. Melt butter, add shallot and garlic and cook 1 minute. Add shrimp and stir until shrimp are pink. Add 2 tablespoons warm brandy and flame. Can be prepared in advance to this point.

Mix dry vermouth, Madeira, flour (or cornstarch) and cream. Add to chicken and reheat until thickened. Correct seasonings. Add shrimp before serving.