Chicken Thighs

6 sl Garlic cloves

6 oz Apple juice

6 oz Dry white wine

3 oz Brandy

4 lg Chicken thighs

4 oz Diced ham or 4 oz Lean bacon

4 oz Heavy cream

1 to 1 1/2 hours, or until chicken is tender. Pour off liquid, skim fat, then boil down until it is reduced to an intensely flavored liquid. Add cream, then taste for salt and pepper. Beverage recommendation: Dry cider or sparkling wine. Serves

4. PER SERVING:

400 calories,

24 g protein,

20 g carbohydrate,

22 g fat (10 g saturated),

106 mg cholesterol,

454 mg sodium,

2 g fiber. From the San Francisco Chronicle,

11/3/92. Posted by Stephen Ceideberg; November