2-1/2 lbs chicken parts
1 cup apple cider or apple juice
1/4 c. flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp each salt and pepper
1-1/2 tbl Splenda brown sugar blend
3 tbl applejack or chicken broth
1 tart apple, cored and cut into wedges (peel first if desired)
One day before serving, place the chicken parts in a zip-loc plastic bag. Pour the apple cider into the bag, seal, and refrigerate, turning the bag occasionally to coat the chicken.
Preheat the oven to 350F. Spray a baking pan with cooking spray.
Remove the chicken from the cider, reserving the cider. Mix the flour, ginger, cinnamon, salt and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off the excess. Place the chicken in the baking dish skin side up. Bake for 30 minutes.
While the chicken is baking, combine the reserved cider, brown sugar, applejack, and apple slices. Pour over the chicken and bake another 25 minutes, basting occasionally with the pan juices.