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
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