Yield: 4 Servings
|6 \N||Apple, Jonathan; pared & quartered|
|1 tablespoon||Lemon juice|
|4 \N||Scallion; chopped|
|½ teaspoon||Thyme, dried|
|¼ teaspoon||Cinnamon; (opt)|
|2 \N||Cloves, whole|
|2 cups||Apple cider|
|½ cup||Whipping cream|
|\N \N||Parsley; minced, for garnish|
|\N \N||-- per Louise Derrick|
Wash and dry chicken. Sprinkle inside and out with salt and pepper.
Sprinkle apples with lemon juice. Heat half the butter and all the oil in heavy skillet. Add half the apples. Saute 5 min. until browned. Add ginger. Stuff Chicken with apples and tie or skewer chicken cavity closed. Add remaining butter to pan. Brown chicken slowly on all sides. Place chicken in heavy casserole with lid. Add uncooked apples, green onions, thyme, cinnamon (if used), cloves and sugar to skillet. Saute 2 min. Add cider; heat to boiling. Pour over chicken. Cover chicken with waxed paper; put lid on. Bake at 400 F until chicken is done (check doneness by seeing if leg moves easily), 45 min. to 1 hr. Put chicken on heated platter. Skim fat from pan juices. Heat juices to boiling. Cook down to 1 cup. Mix cornstarch with heavy cream. Stir into boiling juices. Cook until thickened.
Taste and add salt and pepper. Pour sauce over chicken. garnish with parsley.