Chicken Roasted in Hard Cider

Not just for drinking, cider makes a wonderful sauce for meat and poultry. From Helen Brody’s "New Hampshire: From Farm to Kitchen." Serves 4 3 tablespoons butter 1 tablespoon oil 3-4 pound chicken, quartered 2 large shallots, chopped 1/2 pound shiitake mushrooms, ends removed and thinly sliced 3 cups hard cider 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper Preheat oven to 375 degrees. Heat the butter and oil in an oven-proof skillet. Beginning with the skin side, brown the chicken. Transfer to a platter and sprinkle with salt and pepper. Pour off all but 3 tablespoons of fat from the skillet and sauté the shallots and mushrooms until the mushrooms begin to brown. Return the chicken to the pan, add the cider and thyme leaves and bring to a boil. Transfer the skillet to the oven and bake uncovered for 1 hour, basting every 15 minutes. The chicken is done when the meat begins to fall off the bone. Helen Brody’s latest project is the New Hampshire Farms Network, a Web site that profiles local farms and spotlights the roles women play to make them successful. For more information visit the site at Edit Module
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