CHICKEN WITH APPLES

      Title: CHICKEN WITH APPLES
  Categories: Chicken, Fruits, French
       Yield: 6 Servings
  
       4 lb Chicken; cut up
       2 tb Butter
       2 tb Oil
     1/3 c  Brandy
       4    Apple; peeled, cored &
            -sliced
       2    Onion; chopped
       1 c  Apple cider or apple juice
            -for authority--use calvados
       1 c  Sour cream
       1 tb Flour
       2 tb Parsley; chopped
       1 ts Tarragon
     1/2 ts Paprika
            Salt; to taste
            Pepper; to taste
  
   In a casserole, heat butter and oil and brown chicken; season with
   salt and pepper if desired.  Warm brandy in saucepan, ignite, and
   pour over chicken. Allow flame to burn itself out. Add apples and
   onion. Combine cider, sour cream, flour, and herbs; stir until smooth
   and pour over contents of casserole. Bake, covered, at 350 degrees
   for 1 hour, or until chicken is tender.
   
   If you want, 2 cups of cider or apple juice may be used; just omit
   the sour cream and use 2 Tbs of flour. You can also try it without
   the tarragon, using 1/4 tsp each of nutmeg, cinnamon, and ground
   cloves.
   
   Serve with: French bread
   :          watercress or spinach salad
                         From:  The Hundred Menu Chicken Cookbook
                         Shared by Jack Shyba
                         Fidonet COOKING echo
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