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CHICKEN WITH APPLES

Category:    Chicken, Pork
Yield: 6 servings
 
           Serving-pieces of chicken           2    Onions, chopped
           -for 6 people                       1 c  Apple cider or apple juice
      2 tb Butter                              1 c  Sour cream
      2 tb Oil                                 1 tb Flour
    1/3 c  Brandy                              2 tb Parsley, chopped
      4    Apples, peeled, cored, and          1 ts Tarragon
           -sliced                           1/2 ts 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 1/4 tsp each of nutmeg, cinnamon, and ground cloves.
  
  Serve with: French bread watercress or spinach salad

 

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