1/4 c. oil
2 chickens (2 1/2 lbs. each), cut into serving pieces
1 envelope onion soup mix
1 1/2 c. water
3/4 tsp. marjoram
1/4 c. flour
1 c. heavy cream
1/4 c. brandy

In a large skillet, heat oil and slowly brown chicken a few pieces at a time. Add onion soup mix blended with water and marjoram; simmer covered 40 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into onion soup mixture blend flour, mixed with cream and brandy. Simmer, stirring constantly, until sauce is thickened. Serve with chicken. Makes 6 to 8 servings.