Baked Chicken with Cider and Apples

The Silver Palate Good Times Cook Book, 1985

1 1⁄2 hours — 6 Servings

Ingredients

6	pound	whole chicken (quartered - or two 3 pound chickens quartered)
2	cup	apple cider
1	cup	all-purpose flour
1	tablespoon	ground ginger
2	teaspoon	ground cinnamon
		salt and ground black pepper (to taste)
3	tablespoon	brown sugar
1⁄3	cup	applejack
2		apples (cored and cut into thin wedges)

Instructions

One day before serving, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally.

Heat oven to 350F.

Remove the chicken from the cider but reserve the cider. Mix the flour, ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan.

Bake the chicken for 40 minutes.

Meanwhile, combine the reserved cider, the brown sugar, applejack, and apple slices.

Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices. Serve immediately.