Name: Chicken with Apples
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; From: The Hundred Menu Chicken Cookbook; Shared by Jack Shyba; Fidonet COOKING echo

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Dairy	French	Chicken, Fruits, French	6	Servings

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
		From: The Hundred Menu Chicken Cookbook
		Shared by Jack Shyba
		Fidonet COOKING echo

INSTRUCTIONS

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

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”