1 (4 lb.) chicken, quartered
5 tbsp. butter, melted
1/2 c. cider
1 tbsp. grated lemon rind
1 c. heavy cream
1 tsp. salt
1 tsp. fresh pepper

Cook chicken in hot butter until brown. Cover pan and continue cooking over low heat until tender, 30-40 minutes. Add cider and lemon rind and spoon liquid over chicken. If chicken seems to be drying, add cider before chicken is fully cooked. Remove chicken to warm platter. Quickly add cream and seasonings to pan and stir. Pour hot sauce over chicken. Serves 4-5.