Recipe By: Lucy Waverman, adapted
Serving Size: 4
Preparation Time: 40 minutes
Total Time: 2 hours
1 4-lb (2-kg) chicken, trussed
4 tsp chopped fresh tarragon
Salt and pepper
1 tbsp butter/margarine
1 tbsp vegetable oil
2 Italian sausages
2 apples, peeled and diced (about 2 cups)
2 cups cliced mushrooms
1 cup pitted prunes, cut into 1/2 inch pieces
1 tbsp cider vinegar
1/2 cup chicken stock
1 bay leaf
1. Preheat oven to 350 F.
2. Sprinkle chicken with 2 teaspoons tarragon, salt and pepper. Heat butter and oil over medium-high heat in a Dutch oven or ovenproof pot large enough to hold the chicken. Brown chicken on all sides until golden (about 2 minutes a side). Remove chicken from pot.
3. Add sausages and cook for 2 minutes per side or until browned. Remove sausages, thickly slice on the diagonal and reserve.
4. Reduce heat to medium low. Add apples and musshrooms and sauté for 2 to 4 minutes or until they begin to soften. Drain any excess fat. Add prunes, cider vinegar, chicken stock, remaining tarragon and bay leaf and bring to boil. Return chicken and sliced sausage to pot, cover and bake in the oven for 1 hour. Remove cover and bake for another 15 minutes or until juices run clear. Cut chicken into four portions and serve with sausage, apples, prunes and sauce.
