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poulet orleans - orleans chicken

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

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.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For poulet orleans - orleans chicken

  • 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

  • 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.
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