| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | md | Size head of cabbage; cut into 1-inch wedges |
| 3 | ts | Flour |
| 2 | tb | Brown sugar (up to) |
| 4 | md | Sized apples; cored, sliced into rings |
| 1 | (2-3 pound) fryer; cut up | |
| 1/2 | c | Cider or regular vinegar |
| 1 | tb | Salt |
| Paprika |
INSTRUCTIONS
Place cabbage wedges in bottom of a 3 quart casserole. Sprinkle with half of the flour. Cover with half the apple rings. Mix brown sugar and remaining flour; sprinkle over apple rings. Put the chicken, skin side up, in the casserole. Sprinkle with paprika; cover with remaining apple rings. Mix margarine, vinegar and salt; pour over cbicken. Cover and bake at 350 degrees for 45 minutes or longer until chicken is tender. Remove cover and bake until chicken is golden brown. Makes 4 to 6 servings. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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