Cider-Cooked Chicken

Cider-Cooked Chicken

for Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average

1 whole broiler-fryer, 3 to 3 1/2 lbs.
Salt and pepper
6 large tart apples, pared, quartered
1 Tbs. lemon juice
1/3 cup butter or margarine
2 Tbs. salad oil
1/4 tsp. ginger
4 green onions, chopped
1/2 tsp. dried thyme leaves
1/4 tsp. cinnamon, optional
2 whole cloves
2 tsp. sugar
2 cups apple cider
1 tsp. cornstarch
1/2 cup whipping cream
Minced parsley for garnish

Wash and dry chicken. Sprinkle inside and out with salt and pepper.

Sprinkle apples with lemon juice. Heat half the butter and all the oil in heavy skillet. Add half the apples. Saute 5 minutes until browned. Add ginger.

Stuff chicken with apples and tie or skewer chicken cavity closed.

Add remaining butter to pan. Brown chicken slowly on all sides.

Place chicken in heavy casserole with lid. Add uncooked apples, green onions, thyme, cinamon, cloves and sugar to skillet. Saute 2 minutes. Add cider; heat to boiling. Pour over chicken. Cover chicken with waxed paper; put on lid.

Bake at 400 degrees unti chicken is done, 45 minutes to 1 hour. Put chicken on heated platter. Skim fat from pan juices.

Heat juices to boiling. Cook down to 1 cup.

Mix cornstarch with heavy cream. Stir into boiling juices. Cook until thickened. Add salt and pepper to taste. Pour sauce over chicken. Garnish with parsley.

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