CIDER POT CHICKEN

1 stewing Chicken (cut into pieces)
2 C. chicken stock
1 tsp. salt
1 tsp. vinegar
1/2 tsp. black pepper

Peel & Slice following into 1/4-inch thick circles:

3 sprigs fresh thyme
2 large potatoes,
2 large carrots,
2 whole coriander seeds
1 parsnip or turnip,
2 leeks, white part only.
3 sprigs fresh marjoram
1 eating apple, cored, peeled, & sliced
2 C. fresh Apple Cider
Optional: 1 Tbsp. Calvados (apple brandy)

Cut chicken into pieces, separating the legs from the thighs and the wings from the breasts; split breast in half. (Do not use the wings & back). Remove and discard the skin. Combine the spices, herbs, cider, stock & vinegar in large pot; bring to a simmer.** Add potatoes, carrots, parsnip & leeks; continue to simmer for 30 minutes. Skim any foam that rises to the top. Add chicken legs & thighs; simmer for 10 more minutes. Then add breasts; simmer for 15 more minutes. Continue to skim any foam throughout cooking. Add apple slices; simmer for final 5 minutes. Add Calvados just before serving, if desired. Arrange vegetables on each plate, place a piece of chicken on top, & spoon some of the broth over the chicken.

**Always keep poaching liquid just below the boiling point; never allow it to come to a boil. Watch your timing too, you want everything to finish cooking at the same time.