1 tsp. salt
1/8 tsp. garlic powder
1/4 tsp. pepper
1/2 c. flour

Mix together in paper sack. Shake chicken pieces to coat. Shake off any extra flour mixture from chicken. Reserve remaining flour mix.

3 to 3 1/2 lbs. chicken, cut into pieces
2 tbsp. butter
2 tbsp. salad oil

Brown chicken in butter and oil, a few pieces at a time. Place chicken into 2 1/2 quart casserole.

3 firm cooking apples, peeled, cored and quartered
2 tbsp. sugar
1 tbsp. finely chopped crystalized ginger
1 1/2 c. apple juice or dry white wine
1/2 c. water
3 tbsp. water

Add apple pieces to skillet and brown lightly. Sprinkle with sugar. Then arrange apple over chicken. Sprinkle with ginger.

This may be done ahead and casserole refrigerated. Just before baking time, add juice or wine and 1/2 cup water. Cover and bake about 1 hour at 350 degrees until tender. (If not refrigerated it may take only 45 minutes). Remove chicken from broth to warm serving dish. Pour broth into saucepan. Add enough paste to make a thick bubbly thickened broth, stirring about 5 minutes. Spoon some sauce over chicken and serve rest in bowl to be spooned over chicken or rice. Serves 4.