4 lb Cut up chicken
1/2 c  + 2 Tbls. flour
1/2 ts Salt
1/4 ts Pepper
1 pn Allspice
1/8 ts Nutmeg
1/2    -3/4 cup unsalted butter
2 tb Vegetable oil
1 c  Chicken stock
1 c  Whipping cream
Salt & pepper
1 ts Bourbon

Remove skin from chicken. Combine 1/2 cup flour, 1/2 tsp. salt,
pepper, allspice & nutmeg in large paper bag. Place chicken a few
pieces as a time in bag & shake to coat evenly. Heat oven to 275.
Melt 1/2 cup butter with 1 Tbls. oil in large, heavy skillet over med
low heat. (Do not let butter burn.) Gently place chicken in skillet.
Do not crowd pieces; use 2 skillets if necessary. Saute over med low
until golden, 12 minutes on each side. Add more oil & butter as
needed. Remove chicken; drain on paper towels. Place chicken in
shallow baking pan; transfer to oven. Bake chicken uncovered 30
minutes to 1 hour. Meanwhile, drain all but 2 Tbls. fat from skillet.
Stir in 2 Tbls. flour over low heat; cook, stirring constantly, 2
minutes. Whisk in stock, scraping bottom & sides of pan. Stir in
cream; cook over low heat for 20 minutes. Season with salt & pepper.
Just before serving, add bourbon. Spoon some of the sauce over
chicken; pass remaining sauce.