Chicken with Apples

Title:
Chicken with Apples

Yield:
6 Servings

Categories:
Chicken,
Fruits,
French




Ingredients:





     4 lb Chicken; cut up


     2 tb Butter


     2 tb Oil


   1/3 c  Brandy


     4    Apple; peeled, cored &


          -sliced


     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


 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


                       From:  The Hundred Menu Chicken Cookbook


                       Shared by Jack Shyba


                       Fidonet COOKING echo


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini