1 lg. roasting chicken cut in serving pieces
Salt and pepper to taste
3 c. dry white wine
1/2 c. butter
1 c. brandy

Salt and pepper chicken. Marinade in wine overnight. Preheat oven to 375 degrees. Saute chicken in butter until golden brown. Place in a roaster with the butter and the marinade. Cover and bake 50 minutes. Add more wine if necessary while baking. Lower heat to 350 degrees. Roast until tender. When serving, place cut up fowl on warm platter and pour brandy over it. Ignite and bring to the table flaming. Use leftover juices in the pan to quench the flames. "Magnificent"!