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How to make it

  • Wash and dry chicken, removing fat as needed. Tie legs down for easier handling. Combine flour, salt and pepper; reserve 3 TBS flour mixture. sprinkle remaining mixture over birds and set aside.
  • Heat butter and oil in a Dutch oven over medium heat. Brown one bird at a time, turning to cook all sides. Remove and keep warm while cooking other birds.
  • Add onions and apple to the drippings in pan; cook slowly until tender, stirring occasionally, about 15 minutes. Add apple juice, vinegar, allspice and bay leaf. Place chickens in Dutch oven; bring to a boil and cook until juice is almost gone. Add chicken broth; bring to a boil, cover and simmer until done, about 45 minutes.
  • Remove chicken and keep warm. Discard bay leaf and allspice.
  • Mix reserved seasoned flour with cold water; stir into cooking liquid. Add cream and bring to a boil, stirring constantly. Boil until thickened.
  • Serve chicken with sauce.

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