CHICKEN IN CIDER:

Yield: 4 Servings

3 lb Chicken pieces
1 tsp Salt
1/2 tsp Pepper
1/2 cup Butter
1 cup Apple cider
3 cups Carrots; in 2" pieces
1/4 cup Water
1 Tablespoon Honey
1/4 cup Chopped parsley
1/2 cup Light cream
1/2 cup Chopped fresh tarragon OR 1 teaspoon Dried tarragon

Rub chicken pieces well with salt and pepper. Heat 1/4 cup butter in heavy bottomed pan; lightly brown chicken pieces on all sides. Add cider.Cover and simmer 45 minutes.

Heat remaining 1/4 cup butter in deep pan. Add carrots, a small amount of salt, and 1/4 cup water. Cover and steam gently 20 minutes. Allow any remaining water to evaporate.
Lightly coat carrots with honey and sprinkle with 1 tablespoon chopped parsley. Cover and keep warm. Arrange chicken on warmed platter.

Reduce chicken cooking liquid by half over high heat. Stir in cream, remaining parsley and tarragon. Pour sauce over and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHICKEN IN CIDER AND MUSTARD:

Yield: 4 Servings

1 Tablespoon Butter
3 lb Chicken; cut in serving pieces
1 large Onion; thinly sliced
1/2 tsp Salt
1/2 tsp Pepper
2/3 cup Apple cider
1 Tablespoon Dijon mustard
2 Sprigs fresh thyme OR 1/2 tsp Dried thyme
2/3 cup Light cream

Melt butter in deep skillet. Add chicken and brown on all sides. Add onion, salt, pepper and cider.

Mix mustard, thyme, and cream together; stir into chicken.
Simmer chicken 30-35 minutes. Serve with boiled potatoes and carrots.

Makes 4 servings.

Recipes via Meal-Master

From Olga