Poularde with Cream and Cherry Chutney

Ingredients:

• 1 whole chicken, 3-4 pounds
• 1/2 cup heavy cream
• 1 small onion, minced
• 1/4 cup white wine
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• For the cherry chutney:
• 1 cup fresh or frozen cherries, pitted and chopped
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger

Instructions:

1. Preheat the oven to 375°F. Rinse the chicken and pat dry with a paper towel.
2. Season the chicken inside and out with salt and black pepper. Place the chicken in a roasting pan, breast side up.
3. Roast the chicken for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F. Check the temperature by inserting a meat thermometer into the thickest part of the chicken, without touching the bone.
4. While the chicken is roasting, prepare the cream sauce. In a small saucepan, heat the olive oil over medium heat. Add the minced onion and sauté until softened and translucent, about 5 minutes.
5. Add the white wine and simmer until reduced by half, about 5 minutes. Stir in the heavy cream and simmer for another 5 minutes, until thickened. Season with salt and black pepper, to taste.
6. To make the cherry chutney, combine the cherries, honey, apple cider vinegar, cinnamon, and ginger in a small saucepan. Simmer over low heat for 15-20 minutes, stirring occasionally, until the cherries are softened and the mixture forms a thick sauce.
7. When the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
8. Serve the chicken with the cream sauce and cherry chutney on the side.

Verdict:

This Poularde with Cream and Cherry Chutney recipe is perfect for a special occasion or Sunday dinner. The chicken is juicy and flavorful, and the creamy sauce and tangy chutney add a delicious contrast of flavors and textures. Serve with roasted potatoes and seasonal vegetables for a complete meal.

Enjoy!