RECIPE : CHICKEN WITH APPLES

Carole Clark
ccSCOOP Guest Food Writer

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What You'll Need: Large skillet Large casserole dish 1 broiler-roaster chicken (3 ½ to 4 lbs.), quartered 1 cup flour mixed with ¼ cup snipped mixed herbs, salt, and pepper Salt and pepper 2 onions, peeled and sliced 6 apples, peeled, cored, and sliced 3 tablespoons oil 4 tablespoons unsalted butter, divided ½ teaspoon snipped rosemary ¼ teaspoon snipped sage ¼ teaspoon thyme leaves 2 cups apple cider ½ teaspoon lemon or orange zest 3 tablespoons apple brandy

Preheat oven to 375 degrees. Lightly sauté onions in 2 tablespoons butter. Remove onions from pan.

Dredge chicken in herbed flour until very lightly coated. Add remaining 2 tablespoons butter and the oil to the pan and brown the chicken. Deglaze the pan with the cider and scrape. Place half the apples, onion, cider with scraped browned bits, and chicken in a casserole, bake for 30 minutes.

Remove casserole from oven. Turn chicken pieces, and add remainder of the apples, herbs, and zest. Add more cider if necessary. Bake for 30 minutes longer until chicken is tender and cooked through. Drizzle with the brandy, bake for 5 minutes longer. Add salt and pepper to taste.

Serves 4