Chicken in cider ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken pieces |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Peppre |
| ½ | cup | Butter |
| 1 | cup | Apple cider |
| 3 | cups | Carrots, in 2\" pieces |
| ¼ | cup | Water |
| 1 | tablespoon | Honey |
| ¼ | cup | Chopped parsley |
| ½ | cup | Light cream |
| ½ | cup | Chopped fresh tarragon OR- |
| 1 | teaspoon | Dried tarragon |
Directions
Rub chicken pieces well with salt and pepper. Heat ¼ cup butter in heavy bottomed pan; lightly brown chicken pieces on all sides. Add cider. Cover and simmer 45 minutes. Heat remaining ¼ cup butter in deep pan. Add carrots, a small amount of salt, and ¼ cup water.
Cover and steam gently 20 minutes. Allow any remaining water to evaporate. Lightly coat carrots with honey and sprinkle with 1 tablespoon chopped parsley. Cover and keep warm. Arrange chicken on warmed platter. Reduce chicken cooking liquid by half over high heat.
Stir in cream, remaining parsley and tarragon. Pour sauce over and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-27-95