ROAST CHIKEN IN BRANDY SAUCE

1 (4-6 LBS) roasting chicken cut into serving pieces
½ tsp salt
¼ tsp pepper
6 tbsp butter
¼ cup chopped onion
¾ cup brandy
½ cup heavy cream
1 tbsp minced parsley

Rub chicken with salt and pepper. Then set aside. Melt butter in an ovenproof dish over moderate heat and cook chicken until brown. Add onion and continue to cook until tender and glazed. Add brandy and turn each chicken piece to coat evenly. Cover pan with aluminum foil and place over 350 F oven for about 25 minutes. Remove foil and pour cream into chicken mixture. Continue to cook for about 5 minutes longer. Garnish with minced parley. Serve at once.