Chicken with apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serving-pieces of chicken for 6 people | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Oil |
| ⅓ | cup | Brandy |
| 4 | Apples, peeled, cored, and sliced | |
| 2 | 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 |
Directions
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