Poulet Automne de Joseph Klim

Yield:

Instructions

To make stuffing, remove legs from 2 chickens. Remove bones, skin, and white tendons from legs and cut meat into small pieces. Mix in food processor with egg, salt, pepper, chervil, and applejack. Puree thoroughly and refrigerate mixture for 30 minutes in food processor bowl. Return to unit and add heavy cream. Do not overmix. Remove mixture to bowl and add fruits. Refrigerate until ready to use.

Remove the breast meat from the 4 chickens (the remaining parts of the chickens [legs, thighs, backs, etc.] are not needed for this recipe, so you could use them for something else) leaving the wing bones on. Remove skin and cut off tip ends of the wings. Remove only the filets from the breasts and gently pound thin between layers of plastic film or wax paper. Lay each breast, wing bone pointing away, in front of you and butterfly it open. Take 1/8 of the stuffing and place it down the center of each breast. Lay the flattened filet over stuffing and fold ends of breast over filet and stuffing. Turn over, so folds are on bottom, brush with butter, and bake at 350 degrees Ffor approximately 30 minutes. Serve with Cider Sauce (recipe follows).

Instructions

Over medium heat reduce cider by one half. Add brandy and simmer 5 minutes. Add cream and simmer until mixture coats the back of a spoon. Place a small amount on each plate. Slice breasts into 4 or 5 pieces and lay on top of sauce with slices overlapping each other, like cards fanned open. Serve with white rice mixed with orzo and broccoli.