Recipe: Baked Chicken with Cider and Apples

BAKED CHICKEN WITH CIDER AND APPLES

2 chickens (2 1/2 to 3 pounds each), quartered
2 cups apple cider
CHICKEN COATING:
1 cup unbleached all-purpose flour
1 tbsp ground ginger
2 tsp ground cinnamon
salt and fresh ground pepper to taste
SAUCE:
3 tbsp brown sugar
1/3 cup applejack (apple liquor)
2 apples, cored and cut into thin wedges

ONE DAY BEFORE SERVING:
Place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally.

TO BAKE:
Preheat oven to 350 degrees.

Remove the chicken from cider but reserve the cider.

COAT CHICKEN:
Mix the flour, ginger, cinnamon and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan.

Bake the chicken for 40 minutes.

SAUCE:
Meanwhile, combine the reserved cider, brown sugar, applejack and apple slices.

Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with pan juices.

Serve immediately.