Roast spring chicken
For four
Spring chicken is a spring delicacy in France. This tender and juicy serving-sized chicken is best when cooked whole in a large pot or oven dish. The white and tender meat has a mild taste, so there is no need of much seasoning. This recipe is a variant of the Norman Poulet au Pay d´Auge.
2–4 spring chicken
salt and pepper
butter for browning
½ dl Calvados apple brandy
1½ dl dry cider, white wine or chicken stock
For the pot: 2 tangy cooking apples
4 scallions
200 g fresh, brown champignons
thyme
2 dl double cream
Dab the chicken thoroughly with a paper towel and rub them with
salt and pepper. Melt a knob of butter in the pot and sauté the
chicken. Turn them regularly until they are golden on all sides.
Flambé the chicken with Calvados or add the alcohol to the stock in
the pot. Place in the oven and cook in 170 degrees Celsius for 45
minutes. Baste the chicken a few times with the liquid in the pot.
While the chickens are cooking, cut the washed and unpeeled apples
into half moons, chop the onion and slice the mushrooms. Sauté all
in a pan and add to the pot, together with a little thyme and
cream. Continue cooking for another 20 minutes.