Recipe: Cider Chicken with Onions, Mushrooms and Carrots

Cider Chicken
rec.food.recipes/Christi Wilson/1995
Makes 8 servings

3 lb. chicken, cut up
2 tsp. butter
1/4 cup onions, finely chopped
1/4 cup carrots, finely chopped
4 cups mushrooms, finely chopped
1 cup apples, finely chopped
1 Tbsp. flour
Bouquet garni: 1 bay leaf; 1/2 tsp. each parsley, thyme, tarragon, tied together
1 1/2 cups apple cider
1 cup light cream
Parsley for garnish (optional)

Brown chicken well in butter in a large, heavy pot.

Add vegetables, apples, flour, and bouquet garni. Pour in cider. Cover and cook for 20-30 minutes, or until chicken is cooked through.

Remove chicken and add cream to the liquid in the pot; simmer until sauce is reduced and thickened.

Return chicken to sauce to heat. Serve chicken pieces individually, or arrange on a platter and pour sauce over all. Garnish with parsley, if desired.