2 tbsp. olive oil
3 lb. broiler fryer, cut in 8ths
2 ripe, firm pears, pared, cored, cut into 1/2" wedges
1 Granny Smith apple, pared, cored, cut into 1/2" wedges
2 tbsp. butter
2 celery stalks, cut into 1" pieces
1 lg. onion, cut into wedges
1 c. chicken broth
1/3 c. apple brandy
2 tbsp. sugar
1/2 c. heavy cream
1/2 tsp. vanilla extract
1/3 c. toasted, chopped hazel nuts

In large skillet heat oil over medium high heat. Brown chicken on all sides, about 15 minutes. Remove to plate.

In drippings, saute fruit 3 minutes; with slotted spoon remove to bowl. In drippings, melt butter, saute celery and onion 5 minutes. Return chicken to pan; add broth and brandy. Bring to boiling; simmer, covered 20 minutes. Add fruit and any juices; heat thoroughly.