RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chicken with Apples and Cider - meat
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
