1 (3 to 4 lb.) chicken cut into pieces
1 stick butter
1 tbsp. olive oil
2 tsp. dried tarragon
1 tsp. thyme
1 tsp. basil
1/4 tsp. fennel
3 cloves garlic, minced
2 tbsp. parsley, chopped
1/2 c. dry white wine
Salt and pepper to taste
2 tbsp. brandy

Heat butter and olive oil in heavy skillet. Brown chicken pieces over medium high heat, turning so pieces brown evenly. Lower heat, sprinkle chicken with salt and pepper, cover and simmer gently 5 to 8 minutes.

Add 1/4 cup wine, cover and cook 10 minutes. Stack white meat on top of dark meat; sprinkle chicken with tarragon, thyme, basil and fennel. Put garlic into skillet. Cover and cook until chicken is tender but still moist, about 10 minutes.

Remove chicken to hot platter. Add remainder of wine to pan then the parsley. Stir with spatula, scraping pan. Boil until reduced by half. Return chicken to skillet. Pour brandy over chicken and ignite (hold lighted match to side of skillet, standing back from stove). When flame dies, serve.