1 (4 pound) whole chicken, cut into pieces
1 (4 ounce) can mushrooms, drained
2 tablespoons butter
1 medium onion, peeled and sliced
1 teaspoon dried marjoram
1 teaspoon salt
1 tablespoon brandy
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon dried marjoram
1 teaspoon dried oregano
Place chicken pieces in the bottom of a large platter. Brush large portion of the chicken with marinade, then arrange mushrooms on top.
Place mushrooms in a medium skillet. Cook over medium heat until mushrooms turn golden brown. Remove from skillet and set aside.
Heat butter in a large skillet over medium heat. Add onion and marinade; stir-fry for about 10 minutes or until chicken is no longer pink and brown. Stir in mushrooms, salt, brandy, brown sugar, pepper, cinnamon and marjoram. Continue cooking until all ingredients are well incorporated.
Season chicken pieces with butter or margarine, brown sugar, pepper and cinnamon. Place white pieces on top and squeeze marinade over chicken. Sprinkle mushroom mixture over chicken pieces. Toast at 350 degrees F (175 degrees C) for about 20 minutes, or until internal juices of chicken are no longer pink.
Remove chicken pieces to a platter. Place mushrooms and marinade on platter and return chicken pieces to oven.
Bake uncovered for 30 to 35 minutes, or until chicken is no longer pink and juices run clear. Remove pan from oven and brush chicken with marinade. Remove from pan.