| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Fruits, Main dish | 6 | Servings | |
INGREDIENTS
| 3 | lb | Meaty chicken pieces |
| 2 | c | Apple cider |
| 1/2 | c | Flour |
| 1 | t | Cinnamon |
| 1 | t | Ground ginger |
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 1 | T | Brown sugar, up to 3 T |
| 2 | T | Applejack, or cider |
| 2 | Cooking apples, cored and | |
| into this wedges | ||
| 1 1/2 | c | ps of the reserved cider, the brown sugar and applejack or |
INSTRUCTIONS
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. 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. Place he chicken pieces in a 3 quart rectangular baking dish. Bake in the 350 deg. oven for 30 minutes. Meanwhile, in a medium mixing bowl, combine cider. Stir in the apple slices. 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 <nlberry@prodigy.net> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 197.7mg
Potassium: 166.2mg
Carbohydrates: 26.7g
Fiber: 1.7g
Sugar: 7g
Protein: 1.3g