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BRAISED CHICKEN WITH APPLES

Category:    Chicken
Yield: 6 servings
 
  3 1/2 lb Cut up chicken                    1/4 ts Salt
    1/4 c  Flour                             1/2 c  Chicken broth
      2 tb Vegetable oil                     1/2 c  Dry white wine
      1 tb Butter                            1/3 c  Whipping cream
      5 md Shallots, peeled and thinly         3    Granny Smith apples *
           -sliced                             1 ts Grainy mustard
    1/2 ts Dried thyme, crumbled                    Freshly ground black pepper
    1/2 c  Brandy                              2 ts Finely chopped parsley
 
  * cored and each cut into 12 sections 1. Dredge chicken in flour. Heat oil
  in a heavy 10-inch frying pan over medium heat. Add chicken in several
  batches, browning well on all sides. Remove chicken.
  
  2.   Add butter, shallots and thyme.  Cook until shallots begin to soften,
  about 3 to 4 minutes.  Add brandy and cook for 2 minutes.  Add chicken and
  sprinkle with salt.  Pour broth and wine over chicken.  Cover and simmer 30
  minutes.
  
  3.   Remove breast pieces from pan to a serving platter.  Hold in a warn
  oven covered with foil.  Cover pan and cook an additional 5 minutes. Add
  remaining chicken to platter.
  
  4.   Add cream and apples to pan, cover and simmer 5 to 7 minutes, stirring
  occasionally.  Apples should be tender but not mushy.
  
  5.   Place apples around chicken.  Bring pan juices to a boil for 2 to 3
  minutes, or until thickened.  Remove from heat and stir in mustard.
  
  6.   Pour sauce over chicken and apples.  Garnish with pepper and parsley.
 

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