Serves 4
1 large organic chicken
Salt and pepper, to taste
20 small potatoes, cut in half
6 shallots, peeled and cut in half
6 cloves garlic, whole
1/2 cup apricot jam
1/2 cup maple syrup
1/4 cup olive oil
Sauce:
1 cup cream
1/2 cup quality chicken stock
Salt and pepper, to taste
Preheat oven to 400˚F.
Rub the chicken with salt
and pepper and place in a
large roasting tray.
Add potatoes, shallots and garlic.
Mix together apricot jam and maple
syrup in a small bowl and pour half
the mixture over the chicken.
Drizzle the whole tray with olive oil.
Roast for about 1 1/2 hours, or until
chicken is done.
Pour out 1/2 cup of the juices
remaining into a small saucepan.
Cover the chicken with foil and let
rest 12 minutes.
In the meantime, simmer the cooking
juices, cream and stock.
Let the sauce simmer for 10 to
15 minutes or until it thickens;
Season with salt and pepper.
Cut the chicken and serve with
potatoes, shallots, garlic and sauce.
