Ingredients
4 lb chicken, cut up
2 tbsp butter
2 tbsp oil
1/3 cup brandy
4 apple, peeled, cored & sliced
2 onion, chopped
1 cup apple cider or apple juice for auth, ority--use calvad
1 cup sour cream
1 tbsp flour
2 tbsp parsley, chopped
1 tsp tarragon
1/2 tsp paprika
1 salt, to taste
1 pepper, to taste
Directions
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
Servings: 6 servings
Chicken With Apples Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Written cooking instructions as an idea can be tracked back into antiquity, in truth as far as early Egypt, and maybe even further. Interesting though that is, in the main part, these ancient records were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Continuing our culinary historical journey, there are two interesting cookery books which were published in the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food eaten by the rich and wealthy people of that period. Over the succeeding few centuries, the powerful families of Europe tried to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes common in their social group. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Apples recipe.
