from the kitchen of Heidi Prahl
5-6 lb. roasting chicken, cut up
oil, for frying
1 onion, finely chopped
1 clove of garlic, minced
3 Tblsp. chopped parsley
1 Tblsp. paprika
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 cup apple cider
Heat oven to 350 degrees.
Rinse meat and pat dry.
Put 1/2 cup of flour into a shallow bowl. Dredge chicken pieces in flour, shake off excess.
In a large skillet, heat oil and brown chicken, 8 to 10 minutes per side. Drain.
Arrange in a baking dish.
Mix all other ingredients together and pour over chicken.
Cover tightly with foil and bake for 1 1/4 hours.
~ Both Heidi and I have prepared this dish the day before, covered, refrigerated, and then baked it the day we served it with good results. Best to put the cold dish in a cold oven. Set oven to 350 degrees and bake for 1 1/2 hours.
~ I made it for a crowd. Used about 6 pounds of chicken thighs in a larger dish.
Adapted from an old Betty Crocker Cook Book