1 (4-5 lb.) roasting chicken
1 c. whipping cream
Salt
Pepper
1/2 c. cooking sherry (not too dry)

Cut chicken in fourths, roll in flour. Put in flat pan or baking dish and cover with cooking sherry. Let stand at least 30 minutes at room temperature. Add cream, salt and pepper. Cover and bake 2 1/2 to 3 hours in 350 degree oven. Uncover last half and add a bit more sherry. Serve with a wild rice casserole.