6 to 8 chicken thighs
1/2 c. brandy
1 c. vin rose wine
1 c. water

Flour chicken and fry in oil or butter mixture until half cooked; pour into fry pan 1/2 cup brandy - light the brandy; turn chicken in brandy flames until brandy is burned off. Add 1 cup vin rose wine and 1 cup water; cover and cook until the chicken is done and tender.

Can be served with the gravy over rice or noodles. Note: Pour off some of the oil before adding the brandy.