| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Holly farms pick of the chix or best of the fryer |
|
|
Salt |
|
|
Freshly ground pepper |
| 3 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; thinly sliced |
| 2 |
|
Tart apples; peeled, cored, and diced |
| 1/2 |
c |
Diced celery |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Apple cider |
| 1/2 |
c |
Homemade chicken stock; (or canned chicken broth) |
| 1/2 |
c |
Heavy cream |
| 4 |
sl |
Bacon; cooked and crumbled for garnish (optional) |
INSTRUCTIONS
Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add
chicken and brown well on all sides. Remove chicken with tongs and set
aside. Add onion to pan and saute until transparent. Add apples and celery
and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook,
stirring 2 minutes. Gradually add apple cider and stock and cook, stirring,
until mixture comes to a boil. Return chicken to pan, lower heat, cover,
and simmer 40 to 50 minutes or until chicken is tender . Adjust seasoning,
add cream, and cook, stirring until sauce is thickened and comes to a boil.
Arrange chicken on serving platter, spoon sauce over and sprinkle with
bacon.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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