Apple-Filled Chicken with Cider Sauce - Äppelfylld kyckling med cidersås

APPLE-FILLED CHICKEN WITH CIDER SAUCE

Äppelfylld kyckling med cidersås

Serves 4

1 fresh chicken

5 to 6 rings dried apple

1 tablespoon raisins

1.52 fl oz Calvados

0.4 cup cream cheese

2 garlic cloves

1½ teaspoon fresh, chopped sage

some cayenne

1 oz chicken liver

2 tablespoons chopped onion

1 teaspoon butter or margarine

Cider sauce:

0.8 cup chicken bouillon

0.8 cup apple cider

1 onion

1 apple

1 tablespoon fresh thyme, crumbled

Soak dried apple and raisins in the Calvados. Crush the garlic and mix with the cream cheese. Flavor with sage and cayenne. Melt some butter in a pan and fry the chicken liver for a few minutes. Allow to cool and cut in pieces. Cut the apple rings in pieces and blend all ingredients for the filling.

De-bone the chicken, place skinside down on the work surface and spread the filling on the inside. Roll up hard, like a Swiss roll, and secure with cotton string. Sprinkle with salt and pepper. Preheat oven to 392F.

Place the roll in a greased, oven-proof pan with about 0.4 cup of water and cook in the oven for about 45 minutes, until colored on the upper side and cooked through. Baste occasionally with the pan juices.

Cider sauce:

Peel and chop the onion. Peel the apple and roughly grate it. Sauté onion and apple in 1 tablespoon butter in a frying pan, pour the pan juices in the pan, add apple cider and bring to a boil. Flavor with fresh thyme, simmer for a few minutes and then process until smooth in a mixer.

Cut the filled chicken roll in slices and serve with the sauce and, if you wish, apple wedges fried with sugar and cinnamon until tender.

Enjoy!

Bella