Instructions: If using a whole chicken cut into pieces (legs, breasts, thighs, wings) and season well.

Dice onion.

Melt butter and oil in pan, add chicken, and cook until chicken is lightly browned, turning often. Transfer to ovenproof dish.

Add chopped onion to pan and cook a furthur 3 minutes until softenned. Add brandy and madiera, flambe. Add wine, chicken veloute or soup mix, cream, lemon, salt and pepper. Mix ingredients to combine and bring to simmer 1 minute. Pour over the chicken.

Cover, bake in moderate oven 370F/185C for 1 hour or until chicken is tender. Sprinkle with chives.

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