poulet orleans - orleans chicken

Name: Poulet Orleans - Orleans Chicken
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 6
Cuisine: Canadian
Ingredients: - 2 - 2 1/2 pound chicken; - cognac; - 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; - butter; - 6 unpeeled apples; - 2 slices bacon; - 1/2 pint cream (18%); - 1 1/2 ounces cognac

6 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Aug 10, 2015

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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prep time 20 Min

cook time 1 Hr 45 Min

method Bake

yield 6 serving(s)

Ingredients

- 2 - 2 1/2 pound chicken
- cognac
- 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
- butter
- 6 unpeeled apples
- 2 slices bacon
- 1/2 pint cream (18%)
- 1 1/2 ounces cognac

How To Make poulet orleans - orleans chicken

Step 1

Preheat oven to 350F

Step 2

Clean and prepare the chicken for stuffing. Rub the inside of the body cavity with cognac and sprinkle with salt and paprika.
Step 3

Mix together; toasted bread, celery, unpeeled apples, raisins, 3 tbsp melted butter and a pinch of thyme and parsley.
Step 4

Stuff chicken and truss.
Step 5

In a large pan brown the stuffed chicken in butter.
Step 6

Thickly slice the apples and brown lightly in pan.
Step 7

Cover the bottom of a casserole dish with the browned sliced apples.
Step 8

Cut the chicken in half and place the chicken on top of the apples, breasts side up.
Step 9

Put the two slices of bacon over the top of the chicken breasts.
Step 10

Surround with the remaining apple slices.
Step 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.
Step 12

Serve right in the casserole dish. Mix the cognac and cream together.
Step 13

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