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Poulet Rôti Vallée d’Auge

© JACQUES & COMPANY 2011

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Roasted Chicken Normandy

Makes 6 servings

1 - 3 ½ pound whole free-range chicken

1 cup whipping cream

4 ounces butter, melted

1 large lemon

4 sprigs fresh tarragon

1 cup white wine

1 pound button mushrooms, fresh

1/4 cup Calvados brandy

Salt and pepper

4 Golden Delicious apples

¼ cup sugar

Preheat the oven to 400°F.  Salt and pepper the chicken cavity.  Stuff with half the tarragon and the lemon cut into thick slices (squeeze the slices as you put them in).  Tie the ends of the drumsticks together with twine and brush the entire chicken with half the melted butter.  Generously sprinkle with salt.

Place the seasoned bird, breast up, in a roasting pan into the oven for 30 minutes; Add the mushrooms and wine.  Baste the chicken with the cream--1 tablespoon at a time--every 5 minutes for the another 30 minutes until the internal temperature reaches 150°F.  Remove the chicken from the oven and let rest covered with foil for 15minutes.

Peel and core the apples and cut each one into 6 wedges. Heat the rest of the butter in a large frying pan.  Add the apple, sugar and sauté until golden brown and well caramelized.

Carve the bird and place on a large warm serving platter. Arrange the apple at either end of the platter. Check if the sauce needs more salt and pepper then add the Calvados and the rest of the tarragon leaves to the sauce.  Drizzle half the sauce over the chicken pieces, serving the rest in a sauce boat. Garnish the platter with sprigs of watercress. 

Note: At home a ‘Pomme de Terre Purée ‘mashed potato always accompanied this fabulous chicken to mop up the sauce.

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