Baked Chicken with Cider and Apples

Title:
Baked Chicken with Cider and Apples

Yield:
6 Servings

Categories:
Chicken,
Main
Dishes,
Fruits




Ingredients:




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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