2 (3 lb. ea.) whole chickens, quartered
2 cups apple cider
1 cup all-purpose flour
1 tbsp. ground ginger
2 tsp. ground cinnamon
salt and freshly ground black pepper, to taste
3 tbsp. brown sugar
1/3 cup applejack
2 apples, cored and cut into thin wedges

One day before serving, place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally.

Preheat the oven to 350°F. Remove the chicken from the cider marinade but reserve the cider.

Mix the flour, ginger, cinnamon, and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan.

Bake the chicken at 350°F for 40 minutes.

Meanwhile combine the reserved cider, the brown sugar, applejack, and apple slices.

Pour the marinade mixture over the chicken and bake 25 minutes more, basing occasionally with the pan juices.

Submitted by: Susan George