Baked Chicken with Cider and Apples

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Title: Baked Chicken with Cider and Apples
Yield: 6 Servings
Categories: Chicken, Main Dishes, Fruits


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3 lb Meaty chicken pieces
2 c Apple cider
1/2 c Flour
1 ts Cinnamon
1 ts Ground ginger
1/2 ts Salt
1/4 ts Freshly ground pepper
1 tb Brown sugar; up to 3 T
2 tb Applejack; or cider
2 md Cooking apples; cored; and
-into this wedges

1. Wash the chicken pieces, pat dry and remove the skin and visible fat, if
desired. Place the chicken pieces in a large nonmetal bowl or container and
pour the cider over the chicken. Cover and refrigerate overnight, turning
the pieces occasionally.

2. Preheat the oven to 350 deg. Remover the chicken from the cider,
reserving the cider/ 3. In a shallow bowl or plastic bag, combine the
flour, ginger, cinnamon, salt and pepper. coat the chicken pieces with the
flour mixture. If using a plastic bag, add the chicken pieces to the bag, a
few at a time. close the bag and shake to coat the pieces well.

4. Place he chicken pieces in a 3 quart rectangular baking dish. Bake in
the 350 deg. oven for 30 minutes.

5. Meanwhile, in a medium mixing bowl, combine 1 1/2 cups of the reserved
cider, the brown sugar and applejack or cider. Stir in the apple slices.

6. After the chicken has baked for 30 minutes, pour the apple mixture over
it, then continue to bake about 25 minutes more or until chicken is tender
and no longer pink, basting occasionally with the pan juices. SOURCE;
United Methodist Women's Gourmet Fellowship, 5oth ANNIVERSARY COOKBOOK,
Trumbull, CT. Actually copied from BEST COMMUNITY RECIPES; Better Homes and
Gardens; Des Moines, Iowa 1994; IBSN: 0-696-20095-3
Posted to MC-Recipe Digest V1 #813 by Nancy Berry on
Sep 28, 1997