2 c. couscous or cooked rice for 4
1 qt. apple cider, the stronger the better
1 good frying chicken
1/2 c. butter
1 c. fresh cream
2 c. chicken bouillon
2 rounded tbsp. cornstarch
1/4 c. slivered almonds

In a Dutch oven, brown cut up chicken in half the butter on medium heat. Add cornstarch plus 1 cup cider and 2 cups chicken bouillon. Bring to boil. Season with salt and lots of freshly ground pepper. Cook 20 minutes on reduced heat. Remove chicken and keep warm (in a slow cooker). Thicken sauce with 1 tablespoon cornstarch. Add 1 tablespoon cream, then the remainder. Season to taste.

At the same time, brown couscous or rice in 1/4 cup butter. Remove from heat. Add 2 cups cider and let the couscous absorb the liquid if you use the rice.