Recipe - Chicken With Apples

4 pound Chicken; cut up
2 tablespoon Butter
2 tablespoon Oil
1/3 cup Brandy
4 Apple; peeled, cored &
cut or sliced up
2 Onion; chopped
1 cup Apple cider or apple juice
for authorityuse calvados
1 cup Sour cream
1 tablespoon Flour
2 tablespoon Parsley; chopped
1 teaspoon Tarragon
One half teaspoon 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 One fourth 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