Chicken with Apples

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Title: Chicken with Apples
Yield: 6 Servings
Categories: Chicken, Fruits, French


4 lb Chicken; cut up
2 tb Butter
2 tb Oil
1/3 c Brandy
4 Apple; peeled, cored &
2 Onion; chopped
1 c Apple cider or apple juice
-for authority--use calvados
1 c Sour cream
1 tb Flour
2 tb Parsley; chopped
1 ts Tarragon
1/2 ts Paprika
Salt; to taste
Pepper; to taste

In a casserole, heat butter and oil and brown chicken; season with salt and
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

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
From: The Hundred Menu Chicken Cookbook
Shared by Jack Shyba
Fidonet COOKING echo

From Gemini's MASSIVE MealMaster collection at