Chicken With 40 Bay Leaves

2 Tbsp olive oil
juice of one lemon
4 Tbsp butter
2 Tbsp brandy or Grappa
40 fresh bay leaves
5 cloves of garlic, crushed
1/2 cup flour
salt, black pepper
3-3.5 Lb fryer, cut up
2/3 cup heavy cream

Heat the oil and butter in a large skillet, then add the bay leaves and
garlic and fry over moderate heat for about 5 minutes or until crisp.
Season the flour with salt and pepper and use to coat the chicken parts.
Push the bay leaves and garlic to one side and fry the chicken in the same
pan over moderate heat for about 10 minutes or until evenly browned.
Transfer the chicken, bay leaves and juices to an ovenproof casserole,
cover and bake for 1 1/4 hours at 300 F. Remove the chicken and keep warm.
Stir the cream and the lemon juice into the casserole and reheat over low
heat. Do not boil or remove the bay leaves. Pour over the chicken. Heat
the Brandy or Grappa in a ladle or tablespoon over a naked flame until it
ignites and pour it over the chicken before serving.


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