Applejack flavored Chicken Recipe
Ingredients
2 broiler-fryers
1 tablespoon vegetable oil
2 tablespoons butter or margarine
2 tablespoons applejack
1 medium-size onion, finely chopped
1/2 cup sliced celery
2 tablespoons chopped parsley
1 teaspoon salt
3/4 teaspoon leaf thyme, crumbled
1/8 teaspoon pepper
1 cup apple cider
2 egg yolks
1 cup light cream
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.
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.
