George Lang

Chicken and Apple Casserole

Csirkebecsinált Almával

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 chicken, 3 pounds, cut into stewing pieces
  • 2 carrots

Method

  1. Get a nice yellow-colored, plump chicken and not one that looks as if it died of starvation. Put chicken pieces in 2 quarts water in a large pot and bring to a boil. Skim.
  2. Peel and trim vegetables and cut into chunks. Add to the chicken with