Recipe: Baked Chicken with Cider, Apples and Apple Brandy

Baked Chicken with Cider and Apples
rec.food.recipes/Christi Wilson/1995
Makes 8 servings

2 chickens (3 to 4 pounds each), quartered or in pieces
1 pint (2 cups) apple cider
1 cup all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
Salt and black pepper to taste
3 tablespoons brown sugar
1/3 cup applejack (apple brandy)
3 tart cooking apples, cut into thin wedges

Place chicken in a shallow dish. Cover with cider and marinate several hours, refrigerated, turning pieces occasionally.

Preheat oven to 350 degrees.

Remove chicken from cider; reserve cider. Mix flour and seasonings in a shallow bowl. Dredge chicken with flour mixture. Place skin side up in a shallow baking pan. Bake 40 minutes.

Meanwhile, combine reserved cider, brown sugar, applejack and apple wedges. Pour marinade mixture over chicken and bake 25 minutes more, basting occasionally with pan juices.