1 frying chicken (3 to 3 1/2 lbs.) cut into pieces
salt and pepper
2 Tbsp. butter or margarine
1 medium onion, chopped
1 - 6 oz. can frozen apple juice concentrate thawed
1 apple
3/4 lb. mushrooms, sliced
1/3 cup half and half (light cream)
1 Tbsp. cornstarch
3 Tbsp. brandy or dry sherry
Directions
Sprinkle chicken lightly with salt and pepper. Melt butter in a wide frying pan over medium-high heat. Add chicken and cook, turning until browned on all sides. Remove chicken and set aside. Add onion to pan, reduce heat to medium, and cook, stirring until soft. Return chicken to pan; pour apple juice concentrate over chicken. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Meanwhile, peel, core and dice apple. Add apple and mushrooms to chicken, cover and continue cooking until meat near thighbone is no longer pink when slashed (20-25 minutes). With a slotted spoon, lift out chicken, vegetables and apples; arrange on a platter and keep warm. Stir into pan juices the mixture of cornstarch, half and half and brandy. Cook and stir mixture until sauce boils and thickens slightly. Pour over chicken.
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