Thanksgiving-style stuffed chicken with Cognac gravy

Preparation 30 min
Cooking time 1h30
For 6 servings

Ingredients

- 1 chicken weighing 2kg / 4.4 lbs
- 50g / 1.7 oz / 3 tbsp breadcrumbs
- 100ml / 3.5 fl oz milk
- 1 onion
- 1 apple
- 150g / 5 oz chopped veal
- 1 egg
- 50g / 1.7 oz butter
- 50g / 1.7 oz currants
- 20g / 1.5 tbsp chopped almonds
- 1kg / 2.2 lbs small potatoes with firm flesh (Rattes or Charlottes)
Cognac gravy
- 40g / 1.7 oz butter
- 1 chopped onion
- 40g / 1.5 oz flour
- 50ml / 3.5 tbsp Cognac
- 500ml / 17.5 fl oz chicken stock
- 1 tbsp double cream
- Fine salt and ground pepper

1/ Wash and peel the potatoes, place in water.

2/ Making the stuffing:

Soak the breadcrumbs and currants in the milk. Finely chop the onion, cut the apple into small cubes and sweat together in the butter. Mix the veal with the egg, chopped almonds, soaked breadcrumbs, currants, apple cubes and onions. Adjust the seasoning, sprinkle salt inside the chicken and fill with the stuffing.

3/ Place the chicken in the chicken baker and arrange the potatoes around it. Bake in a preheated oven at 200°C / 400°F / Gas Mark 6 for 1 hour 30 minutes.

4/ Making the Cognac gravy:

Sweat the chopped onion with the butter in a pan, sprinkle in the flour and stir well. Deglaze with the Cognac and immediately pour in the cold chicken stock. Leave to boil and thicken for a few minutes, stirring frequently. Add salt and pepper at the end and mix in the double cream.

5/ To serve:

Remove the lid of the chicken baker for the last 5 minutes of cooking, to brown the chicken. Slice the chicken and serve with the stuffing, potatoes and hot gravy.