Shaker Chicken in Cider Cream
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.