Poulet Orleans - Orleans Chicken
This dish refers to the Ile d'Orleans in the St. Lawrence River, near Quebec City, where the apples are plentiful.
It is a very tasty dish.
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- 2 - 2 1/2 pound chicken
- sprinkling of salt and paprika
- 2 cups diced, toasted bread
- 1/2 cup sliced celery
- 1/2 cup sliced unpeeled apples
- 1/4 cup raisins
- 3 tbsp melted butter
- pinch of thyme and parsley
- 6 unpeeled apples
- 2 slices bacon
- 1/2 pint cream (18%)
- 1 1/2 ounces cognac
1Preheat oven to 350F
2Clean and prepare the chicken for stuffing. Rub the inside of the body cavity with cognac and sprinkle with salt and paprika.
3Mix together; toasted bread, celery, unpeeled apples, raisins, 3 tbsp melted butter and a pinch of thyme and parsley.
4Stuff chicken and truss.
5In a large pan brown the stuffed chicken in butter.
6Thickly slice the apples and brown lightly in pan.
7Cover the bottom of a casserole dish with the browned sliced apples.
8Cut the chicken in half and place the chicken on top of the apples, breasts side up.
9Put the two slices of bacon over the top of the chicken breasts.
10Surround with the remaining apple slices.
11Baked covered in 350 F oven for 1 3/4 hours or until tender. During the last 30 minutes of cooking remove the cover to brown the casserole.
12Serve right in the casserole dish.
Mix the cognac and cream together.
13When ready to serve, baste with the cream and cognac mixture.