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Chicken with Apples and Cider - meat

Posted by : Karen Selwyn

4 whole chicken breasts, skinless but bone-in
2 cups apple cider
flour to coat chicken
1 tablespoon ground ginger
2 teaspoons ground cinnamon
salt and freshly ground pepper to taste
2 tablespoons honey
1/3 cup brandy
3 apples, cored, peel-on, and cut into slices

The day before, place chicken pieces in a non-reactive shallow
container.  Pour cider over the chicken.  Cover the chicken and marinate
overnight in the refrigerator.

The next day, remove the chicken from the marinate. Reserve the
marinade. 

Combine the flour, ginger, cinnamon and salt and pepper.  Coat the
chicken with the seasoned flour, shaking off the excess.   Place the
coated chicken pieces in a 13" x 9" baking dish.  Bake, uncovered, for
40 minutes.

At the 30 minute point in the baking process, combine the reserved
marinade, the brandy, the honey and the apple slices in a medium
saucepan.  Bring to a boil and simmer for 10 minutes.  Pour the mixture
over the chicken and continue cooking for 25 additional minutes.  Baste
with the pan juices during this time.

Serves 6.

Source: adapted from THE SILVER PALATE GOOD TIMES COOKBOOK

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