Chicken With Apples

• 4 lb. chicken, cut into pieces
• salt to taste
• 1 c. cooking brandy
• 4 Tbsp. butter, melted
• 1 Bermuda onion, sliced
• 3 tart apples, peeled
• 1/4 c. heavy cream
• 1 Tbsp. flour
• 1 c. chicken stock
• pinch of nutmeg
• pinch of cinnamon

1. Season chicken; brown well on both sides in butter, then remove chicken.
2. Add onion and apples.
3. Cook until onion is soft. Blend in flour and stir until smooth.
4. Add stock and stir, over low heat, until smooth and thickened.
5. Add nutmeg.
6. Mix in brandy. Return chicken.
7. Cover and cook on low heat for 40 minutes. Remove chicken with apples and onion.
8. Add heavy cream and cook until just heated through.
9. Pour over the chicken.
10. Let stand 5 minutes.
11. Serve.

chicken, salt, cooking brandy, butter, bermuda onion, apples, heavy cream, flour, chicken stock, nutmeg, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370948 (may not work)