Recipe: Baked Chicken With Cider And Apples
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Chickens, 2 and 1/2 to 3 | |
| pounds each quartered | ||
| 2 | c | Apple cider |
| 1 | c | Flour |
| 1 | T | Ground ginger |
| 2 | t | Ground cinnamon |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 3 | T | Brown sugar |
| 1/3 | c | Applejack, sometimes I omit |
| this | ||
| 2 | Apples, cored and cut into | |
| thin wedges |
INSTRUCTIONS
Source: Silver Palate Goodtimes Cookbook by Julee Rosso and Sheila Lukins One day before serving, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally. (sometimes I only marinate for a couple of hours) Preheat the oven to 350 degrees. Remove the chicken from the cider but reserve the cider. Mix the flour, ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 mintues. Meanwhile combine the reserved cider, the brown sugar, applejack, and apple slices. Pour the marinade mixture over the chicken and bake 25 minutes more, basing occasionally with the pan juices. Posted to JEWISH-FOOD digest V97 #017 From: "Barbara S. Wand" <bwand@ccs.neu.edu> Date: Mon, 9 Sep 1996 21:12:15 -0400 (EDT)
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Nutrition (calculated from recipe ingredients)
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Calories: 936
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 322.5mg
Potassium: 984.5mg
Carbohydrates: 218.6g
Fiber: 10.3g
Sugar: 54.9g
Protein: 14g