Recipe - Cider Fruit Punch A La Normande

3 One half pound Chicken
Salt
Pepper
6 Apple, Jonathan; pared &
quartered
1 tablespoon Lemon juice
1/3 cup Butter
2 tablespoon Oil
One fourth teaspoon Ginger
4 Scallion; chopped
One half teaspoon Thyme, dried
One fourth teaspoon Cinnamon; (opt)
2 Cloves, whole
2 teaspoon Sugar
2 cup Apple cider
1 teaspoon Cornstarch
One half cup Whipping cream
Parsley; minced, for garnish

Wash and dry chicken. Sprinkle inside and out with salt and pepper.
Sprinkle apples with lemon juice. Heat half the butter and all the oil in
heavy skillet. Add half the apples. Saute 5 min. until browned. Add ginger.
Stuff Chicken with apples and tie or skewer chicken cavity closed. Add
remaining butter to pan. Brown chicken slowly on all sides. Place chicken
in heavy casserole with lid. Add uncooked apples, green onions, thyme,
cinnamon (if used), cloves and sugar to skillet. Saute 2 min. Add cider;
heat to boiling. Pour over chicken. Cover chicken with waxed paper; put lid
on. Bake at 400 F until chicken is done (check doneness by seeing if leg
moves easily), 45 min. to 1 hr. Put chicken on heated platter. Skim fat
from pan juices. Heat juices to boiling. Cook down to 1 cup. Mix cornstarch
with heavy cream. Stir into boiling juices. Cook until thickened. Taste
and add salt and pepper. Pour sauce over chicken. garnish with parsley.

per Louise Derrick

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