method
1. Wash chicken portions and dry on kitchen paper. Coat lightly with the flour. Wipe and slice mushrooms. Peel and slice onion.
2. Heat butter and oil in a skillet and fry onion till golden. Add floured chicken portions and brown on all sides. Season with salt and pepper. Cover and cook for 40 minutes.
3. Pour brandy over the chicken and heat for a few minutes, then set alight. When the flames have died down, add the sliced mushrooms and cook over a gentle heat for 5 minutes.
4. Add soured cream to pan. Heat through, stirring, for 2 minutes. Do not allow to boil. Serve at once with noodles and a mixed salad.
