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
How to Make Poulet Orleans - Orleans Chicken
- Preheat oven to 350F
- Clean and prepare the chicken for stuffing. Rub the inside of the body cavity with cognac and sprinkle with salt and paprika.
- Mix together; toasted bread, celery, unpeeled apples, raisins, 3 tbsp melted butter and a pinch of thyme and parsley.
- Stuff chicken and truss.
- In a large pan brown the stuffed chicken in butter.
- Thickly slice the apples and brown lightly in pan.
- Cover the bottom of a casserole dish with the browned sliced apples.
- Cut the chicken in half and place the chicken on top of the apples, breasts side up.
- Put the two slices of bacon over the top of the chicken breasts.
- Surround with the remaining apple slices.
- 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.
- Serve right in the casserole dish.
Mix the cognac and cream together.
- When ready to serve, baste with the cream and cognac mixture.