3 lb. chicken, cut up
2 t butter
1/4 c onions, finely chopped
1/4 c carrots, finely chopped
4 c mushrooms, finely chopped
1 c apples, finely chopped
1 T flour
Bouquet garni (1 bay leaf; 1/2 t. each parsley, thyme, tarragon, tied together)
1 1/2 c. apple cider
1 c. 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. Serves 6.