In casserole, heat butter and oil and brown chicken; season with salt &
pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken.
Allow flame to burn itself out. Add apples and onion.

Combine cider, sour cream, flour, and herbs; stir until smooth and pour
over contents of casserole.

Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

If you want, 2 cups of cider or apple juice may be used; just omit the sour
cream and use 2 Tbs of flour. You can also try it without the tarragon,
using 1/4 tsp each of nutmeg, cinnamon, and ground cloves.

Serve with: French bread watercress or spinach salad

Makes 6 servings.