---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 4 Servings
       2 tb Olive oil
       4    Chicken legs, skinless
       2 lg Shallot; chopped
       1 c  Radicchio; shredded
       2 c  Apple cider
     1/2 ts Thyme; dried
            Salt and pepper; to taste
       4    Apple; tart
       1 tb Cornstarch
   Recipe by: SuperFoods by Dolores Riccio Heat oil in
   skillet or electric fry pan. Brown chicken pieces over
   medium high heat. Pour off any excess fat, leaving
   only 2 tbsp. Add shallots and r about 20 minutes. You
   should still have about 1/2 cup of pan juices but if
   the skillet becomes too dry, add more cider.
   Cut the unpeeled apples crosswise into 4 thick rounds
   each and lay them ove the chicken. Cover and simmer
   for 3 to 5 minutes, just until the apples are the pan.
   Mix cornstarch with remaining 1 cup of cider until
   there are no lumps. Pour