Applejack Flavored Chicken
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Thyme leaf||3⁄4 Teaspoon, crumbled|
|Apple cider||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
1. Cut chickens into serving-size pieces. Brown well in oil and butter or margarine in a large kettle; remove from heat.
2. Warm the applejack in a small saucepan until small bubbles appear around edge. (Do not boil.) Carefully ignite with a wooden match held at arm's length. Quickly pour over chicken, shaking gently until flames die. Remove chicken to a heated platter; keep warm.
3. Saute onion and celery until soft in same kettle. Stir in parsley, salt, thyme, pepper and cider; heat to boiling. Return chicken pieces; reduce heat; cover. Simmer 45 minutes, or until chicken is tender; remove from heat. Remove chicken pieces from cooking liquid to a heated serving platter; keep hot.
4. Beat egg yolks slightly in a small bowl; blend in light cream. Gradually add cooking liquid, beating vigorously; pour back into saucepan. Cook, over medium heat, stirring constantly, 1 minute, or until sauce thickens slightly. Pour a little of the sauce over chicken pieces. Pass remaining sauce separately.