2 tbsp. butter
3-3 1/2 lb. chicken, cut in quarters
12-18 sm. white onions, trimmed
4 sm. carrots, peeled & cut diagonally in 1 1/2" pieces
2 cloves garlic, minced
2 tbsp. brandy
2 c. dry white wine
1 tbsp. finely chopped parsley
1 bay leaf
1 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground cloves
1 pkg. (8 oz.) frozen snap sugar peas

In a large skillet over medium-high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides; transfer chicken pieces to a large baking dish. Set aside.

Preheat oven to 350 degrees. To drippings that remain in skillet, add onions, carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned. Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt and pepper, thyme and ground cloves. Increase heat to high and bring the carrot mixture to boiling, stirring frequently. Remove skillet from heat.

Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish and distribute sugar snap peas evenly over the chicken and carrot mixture. Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter. 4 servings.