2 tbsp. olive oil
3 lb. broiler-fryer, cut into eighths
2 ripe, firm pears, pared, cored, cut into 1/2 inch wedges
1 Granny Smith apple, pared, cored, cut into 1/2 inch wedges
2 tbsp. butter
2 celery stalks, cut into 1 inch 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 hazelnuts

In large skillet heat oil over medium-high heat. Brown chicken on all sides (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 and add broth and brandy. Bring to boiling, simmer, covered 20 minutes. Add fruit and any juices; heat through.

Remove chicken, vegetables and fruit to serving platter, keep warm. Stir sugar and cream into liquid in skillet. Bring to boiling; cook uncovered, 3 minutes or until thickened. Remove from heat. Add vanilla. Spoon sauce over chicken fruit and vegetable. Sprinkle with hazelnuts.