This recipe serves 2.
Over the years Loraine and I have found that the flavour of apple cider seems to enhance a lot of different recipes. In this recipe, chicken with apples and apple cider, we use the apple cider as the primary flavour ingredient.
This is quite a simple recipe to make. We show the chicken with a side of asparagus. However, because the of the very tasty sauce that the chicken is simmered in, the recipe lends itself to being served over a bed of brown rice, egg noodles or even mashed potatoes.
We use Granny Smith apples. Why? I really have no idea other than it seems that a lot of recipes that call for apples use Granny Smith or Braeburn and we can't seem to get Braeburn where we live. The key is to use an apple that can stand up to being sautéed without turning into mush.
* Apple brandy (Calvados) or Applejack is probably best. We used a basic St. Remy brandy because we didn't have Calvados or Applejack available.