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Applejack Flavored Chicken

Chef.at.Home's picture
Ingredients
  Broiler fryer 2
  Vegetable oil 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Applejack 2 Tablespoon
  Onion 1 Medium, finely chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1 Teaspoon
  Thyme leaf 3⁄4 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Apple cider 1 Cup (16 tbs)
  Egg yolks 2
  Light cream 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
French
Ingredient: 
Chicken

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