Salt and pepper chicken. Marinate in the dry white wine overnight.
Sauté the chicken pieces in the butter until golden brown. Place in a roaster with the butter and the marinade.
Cover and bake 50 minutes in a preheated 375° oven. Add more wine if necessary while baking.
Lower heat to 350 degrees. Roast until tender (length of time will depend on the age and condition of the chicken).
When ready to serve, place the cut-up fowl on a warm platter and pour the brandy over it. Ignite and bring to the table flaming. Use any leftover juices in the pan to quench the plames after your guests have properly admired the platter.
Allow at least ½ pound of fowl per person.