Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Serving-pieces of chicken for 6 people |
2 tablespoons | Butter |
2 tablespoons | Oil |
⅓ cup | Brandy |
4 \N | Apples, peeled, cored, and sliced |
2 \N | Onions, chopped |
1 cup | Apple cider or apple juice |
1 cup | Sour cream |
1 tablespoon | Flour |
2 tablespoons | Parsley, chopped |
1 teaspoon | Tarragon |
½ teaspoon | Paprika |
Servings: 6
salt & pepper to taste
Preparation:
In casserole, heat butter and oil and brown chicken; season with salt & pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken. Allow flame to burn itself out. Add apples and onion.
Combine cider, sour cream, flour, and herbs; stir until smooth and pour over contents of casserole.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
If you want, 2 cups of cider or apple juice may be used; just omit the sour cream and use 2 Tbs of flour. You can also try it without the tarragon, using ¼ tsp each of nutmeg, cinnamon, and ground cloves.
Serve with: French bread watercress or spinach salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba