Cider-Braised Chicken

• 1 whole chicken, cut in 8 pieces
• 14 cup all-purpose flour
• oil
• 2 cups hard alcoholic cider
• 12 cup tomato sauce
• 1 medium leek, sliced
• 4 tablespoons heavy cream
• 1 bay leaf
• salt, to taste
• ground black pepper, to taste
• chopped parsley (garnish) or chopped chives (garnish)

1. Dust the chicken with the flour.
2. Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
3. Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup).
4. Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
5. Simmer on low heat, partially covered, for 2 hours, stirring occasionally.
6. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low).
7. Add the cream, cook to heat through, and throw on some chopped parsley or chives.

chicken, flour, oil, hard alcoholic, tomato sauce, heavy cream, bay leaf, salt, ground black pepper, parsley

Taken from www.food.com/recipe/cider-braised-chicken-490798 (may not work)