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Apple
Jack Chicken
| 1 frying chicken (3 to 3 ½ lbs.)
cut into pieces
salt and pepper 2 T butter or margarine 1 medium onion, chopped 1 - 6 oz. can frozen apple juice concentrate thawed 1 apple ¼ lb. mushrooms, sliced ½ c. half and half (light cream) 1 T cornstarch 3 T brandy or dry sherry Sprinkle chicken lightly with salt and
pepper. Melt butter in a wide frying pan over medium-high heat. Add
chicken and cook, turning until browned on all sides. Remove chicken and
set aside. Add onion to pan, reduce heat to medium, and cook, stirring
until soft. Return chicken to pan; pour apple juice concentrate over chicken.
Bring to a boil, cover, reduce heat and simmer for 20 minutes. Meanwhile,
peel, core and dice apple. Add apple and mushrooms to chicken, cover
and continue cooking until meat near thighbone is no longer pink when slashed
(20-25 minutes). With a slotted spoon, lift out chicken, vegetables
and apples; arrange on a platter and keep warm. Stir into pan juices
the mixture of cornstarch, half and half and brandy. Cook and stir mixture
until sauce boils and thickens slightly. Pour over chicken.
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