Instructions: Remove skin from chicken. Combine 1/2 cup flour, 1/2 tsp. salt, pepper, allspice & nutmeg in large paper bag. Place chicken a few pieces as a time in bag & shake to coat evenly. Heat oven to 275. Melt 1/2 cup butter with 1 Tbls. oil in large, heavy skillet over med low heat. (Do not let butter burn.) Gently place chicken in skillet.

Do not crowd pieces; use 2 skillets if necessary. Saute over med low until golden, 12 minutes on each side. Add more oil & butter as needed. Remove chicken; drain on paper towels. Place chicken in shallow baking pan; transfer to oven. Bake chicken uncovered 30 minutes to 1 hour. Meanwhile, drain all but 2 Tbls. fat from skillet.

Stir in 2 Tbls. flour over low heat; cook, stirring constantly, 2 minutes. Whisk in stock, scraping bottom & sides of pan. Stir in cream; cook over low heat for 20 minutes. Season with salt & pepper.

Just before serving, add bourbon. Spoon some of the sauce over chicken; pass remaining sauce.

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