2 1/2 lbs. chicken thighs
1 1/2 tbsp. cornstarch
2 tsp. sugar
1 c. chicken bouillon
1 c. mandarin oranges
3/4 c. orange juice
2 tsp. vinegar
2 tsp. brandy
1 tsp. parsley flakes

Salt and pepper the chicken and roast on a rack for 45 minutes at 350 degrees. Combine the remaining ingredients, except oranges. Cook over low heat until boiling point, then simmer for 10 minutes. Drain oranges and stir into the sauce. Pour over the chicken and serve.