Brandy Chicken with Fennel Salad Siobhan Hardy   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 45 min 4 pounds chicken parts 4 tablespoons butter, softened Salt and pepper 3 small onions (about 12 ounces), quartered 1 small bulb fennel, thinly sliced, fronds coarsely chopped for garnish 1 green apple, cut into matchsticks 1/4 cup extra-virgin olive oil 1/2 cup brandy, preferably apple 3/4 cup heavy cream 1. Preheat the oven to 400°. Rub the chicken all over with the butter and season with salt and pepper. Place skin side up in a roasting pan, surround with the onions and bake until golden brown and the juices run clear, about 45 minutes. 2. Toss the sliced fennel with the apple and olive oil; season with salt. Top with fennel fronds and set aside. 3. Transfer the chicken and onions to a platter. Place the roasting pan over medium heat and bring the pan drippings to a simmer. Stir in the brandy, then cook briefly to burn off some of the alcohol. Add the cream and cook, stirring, until thickened, about 5 minutes; season with salt and pepper. Pour the sauce over the chicken. Serve the salad alongside.

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