How to cook
Cut the chicken into portions and fry it in heated oil until browned. Add the sliced onions, brandy, season it with black pepper to taste and add the flour. Stir and pour in the broth and half of the wine.
Cut the carrots finely and add them also. Add salt to the dish, put a lid on it and simmer over low heat for 30 minutes. Cut the mushrooms into thin strips and the apples into quarters, then throw them in to the dish.
Boil for around 10 minutes, then add the cream and the remaining wine. After 3 minutes, the dish is ready.