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CHICKEN VERMONT 
4 chicken breasts or whatever pieces you prefer

FOR THE MARINADE:

1/2 c. dry white wine
1/3 c. cider vinegar
1/2 c. apple cider
Juice of 2 oranges
2 med. onions, chopped
1/4 tsp. cayenne peppers, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. fresh tarragon, or 1/2 tsp. dried

TO FINISH:

1/4-1/2 c. flour for dredging 1 tbsp. canola, corn or olive oil
3-4 apples, peeled & quartered

Rinse chicken and place pieces in a shallow baking pan. Combine the ingredients for the marinade and pour over the chicken, turning to coat completely. Refrigerate a couple hours or overnight.

To Finish: Drain the chicken, reserving the marinade, then dredge pieces in flour in a brown paper bag or spread on a dinner plate. Heat the oil in a heavy skillet and brown the chicken pieces quickly, turning to get all sides, then drain on paper towels. Drain the fat and return the chicken to the baking pan.

While the chicken is browning, bring the reserved marinade to a boil in the skillet and let it simmer for about 10 minutes. Scatter the apple quarters around the chicken, then pour in enough of the simmering marinade to submerge the chicken halfway. Bake in a preheated 350 degree oven for 45 minutes to an hour.

Remove chicken and apples to a warm platter. Then skim the fat from the marinade remaining in the baking pan. Serve the chicken and apples with rice topped with some of the marinade.

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