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Chicken Normandy

   6 pounds chicken parts
   4 teaspoons butter
   1/4 cup brandy or cognac
   1 onion, medium, sliced
   1 teaspoon salt
   1/4 teaspoon black pepper
   1/4 teaspoon basil
   1 clove garlic, pressed
   2 apples, medium, cored, sliced
   1/4 cup apple juice
   1 teaspoon flour
   1/2 cup cream, heavy
   1/4 cup parsley, fresh, snipped

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Melt butter in a skillet and brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to Crockpot. Add remaining ingredients except flour, cream and parsley. Cover and cook on HIGH, 3-4 hours or LOW, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in Crockpot until sauce thickens. Serve over buttered noodles.

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