Poulet Orleans - Orleans Chicken

Poulet Orleans - Orleans Chicken Recipe

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Baby Kato

By
@BabyKato

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
1 Hr 45 Min
Method:
Bake

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-by-Step

  • 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.

Printable Recipe Card

About Poulet Orleans - Orleans Chicken

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