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Chicken Braised in Apple Cider
Overall user rating: 
1 visitors have rated this recipe.
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Marilyn
from ElDorado, Ks.
on 11/06/2002 03:51 AM
I didn't realize that the recipe called for dark meat until ready to use the bone-in breasts. I varied it a little from the original recipe-used 1/2 c. tomato sauce for fresh, did not use the shallots,mushrooms of apple. I also put it into reg.oven for 1 hr. @350 degrees-covered first half and lid off for 2nd half of time. It was nice and juicy. I will make it again.
