Poulet Orleans - Orleans Chicken

Poulet Orleans - Orleans Chicken

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Baby Kato


This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes.

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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20 Min
1 Hr 45 Min


  • ·
    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

How to Make Poulet Orleans - Orleans Chicken


  1. Preheat oven to 350F
  2. Clean and prepare the chicken for stuffing. Rub the inside of the body cavity with cognac and sprinkle with salt and paprika.
  3. Mix together; toasted bread, celery, unpeeled apples, raisins, 3 tbsp melted butter and a pinch of thyme and parsley.
  4. Stuff chicken and truss.
  5. In a large pan brown the stuffed chicken in butter.
  6. Thickly slice the apples and brown lightly in pan.
  7. Cover the bottom of a casserole dish with the browned sliced apples.
  8. Cut the chicken in half and place the chicken on top of the apples, breasts side up.
  9. Put the two slices of bacon over the top of the chicken breasts.
  10. Surround with the remaining apple slices.
  11. Baked 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.
  12. Serve right in the casserole dish.

    Mix the cognac and cream together.
  13. When ready to serve, baste with the cream and cognac mixture.

Printable Recipe Card

About Poulet Orleans - Orleans Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian
Other Tag: Quick & Easy

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