Basil Chicken With Calvados Apples

Preparation:

Preparation: Carefully wash the chicken under running water, dry it with a cloth, then salt it inside. Peel one of the three apples, remove the core and cut it into wedges. Put these in the abdominal cavity of the chicken together with five basil leaves, then close the opening and transfer the bird to a bowl. Carefully lift the skin of the breast and thighs, to avoid breaking it, and insert another five leaves of basil, cut in half, between the skin itself and the meat. Wet the chicken with four tablespoons of Calvados and leave it to marinate for half an hour; sprinkle it from time to time with the liquid that drips onto the bottom of the bowl. Once the indicated time has elapsed, drain the chicken from the marinade and place it in a baking pan greased with 30 g of butter, sprinkle it with the rest of the butter, melted separately in a saucepan, and put it in the preheated oven (225 degrees) for about 1 hour. Peel the two remaining apples, cut them in half, remove the core and place half a basil leaf in the cavity of each. After 35 minutes, turn the chicken, put the apple halves and the rest of the Calvados in the pan and cook. When finished, transfer the chicken and apples onto a serving plate and keep warm. Add the cider to the cooking liquid and let it reduce by 1/3 over moderate heat. Pass it through a sieve, degrease it and collect it in a clean saucepan. Incorporate the cream, season with salt and pepper and let it reduce until you get a thick sauce. Serve it with the chicken and apples.