Ingredients
Farce
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) butter
- 125 ml (1/2 cup) thinly sliced onions
Meat
- 1 medium Cortland apple, unpeeled, thinly sliced
- 1 Cornish hen (wings, thighs and breasts, skin on)
- 15 ml (1 tablespoon) butter
- 15 ml (1 tablespoon) olive oil
- 30 ml (2 tablespoons) curry powder
- 110 g (1/4 lb) diced onions
- 2 carrots, diced
- 1 pressed garlic clove
- 500 ml (2 cups) chicken broth
- Salt and freshly ground pepper
Apple purée
- 2 large McIntosh apples
- 15 ml (1 tablespoon) La Carminée vinegar
Support
- 12 green onions marinated in 30 ml (2 tablespoons) olive oil
- Salt and pepper
Preparation
Tips and tricks
- Preheat oven to 175°C (350°F).
- Heat the oil and butter and gently caramelize all the stuffing ingredients. Set aside for later use.
- Stuff breasts between skin and flesh. Sauté all chicken pieces in butter and oil. Set aside. In the same pan, add curry, onion, carrot, garlic and chicken stock. Season to taste. Add all chicken pieces and bake uncovered at 175°C (350°F) for 45 minutes.
- To prepare the apple purée, cut the apples into large chunks, keeping the core and peel. Place in a saucepan over very low heat. When the apples are cooked, blend in a blender, adding the vinegar. Strain through a sieve.
- Brown the green onions in the pan.
- To assemble the plate, place the applesauce, two pieces of chicken and the green onions. Drizzle with a little of the cooking juices.
This recipe was created by chef Hugo Giroux St-Jacques.
Portions:
3 à 4Preparation:
8 minutesCooking:
18 to 20 minutes
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