- 3 pounds chicken parts
- Flour for dredging
- 1 egg, beaten with a little water
- 1 cup sesame seeds
- 6 tablespoons butter
- ¼ cup Cognac, warmed
- ½ cup dry white wine
- 4 tablespoons melted butter
- ½ cup heavy cream
Dredge the chicken pieces well in flour, dip in beaten egg, and roll in sesame seeds till completely covered. Brown quickly in the 6 tablespoons of butter. Transfer the pieces to a large flameproof casserole, pour the Cognac over, and flambé.
Roast, uncovered, in a 325°F oven for 30 to 45 minutes, basting occasionally with a mixture of wine and melted butter. Remove from the oven. Add the cream to the pan, blend with the pan juices, and baste the chicken well. Return to the oven and cook for 20 minutes more.
Serve with crisp fried potatoes and a cucumber, onion, and tomato salad.