Expertly roasted free-range chicken stuffed with chestnuts and porcini mushrooms, served with pan-fried Reinette apples in salted butter
Preheat the oven to 170°C (340°F).
In a mixing bowl, coarsely mash the chestnuts with a fork. Add the sausage meat, season with salt and freshly ground pepper to taste, and stir in the Armagnac for depth of flavor.
Stuff the chicken cavity with this mixture, adding the thyme sprigs and bay leaves. Secure the opening by sewing the skin closed. Roast for 1 hour 30 minutes, basting occasionally with pan juices for succulent results.
Meanwhile, peel the apples and cut into quarters. Melt the semi-salted butter in a frying pan over medium heat, add the apple quarters, and cook until golden on all sides.
Clean and slice the porcini mushrooms. Heat the duck fat in a hot pan, add the mushrooms, and sauté until tender yet slightly crunchy. Season to taste.
Transfer the roasted chicken to a serving platter. Arrange the golden apples and porcini mushrooms around it. Spoon some cooking juices over the chicken for extra richness.
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Happy Holidays, everyone!
