On the table was a vintage embroidered cloth and a tulip, rescued from the soil, where it was found dry and drooping after having been knocked over by the dog. Our own little Easter resurrection!
The main course came from a recipe I found in Sherri's House Beautiful Magazine.
It was so simple but yummy that I've copied it here for you - I hope you enjoy it!
STUFFED CHICKEN WITH COGNAC
Serves 4 to 8
1 whole organic chicken
3 apples of your choice
1 cup chicken broth/stock
3/4 cup prunes
5 shallots, peeled
10 cloves garlic, peeled
1 cup good Cognac
Season chicken with salt and pepper. Cut apples into wedges. Stuff apples, prunes, shallots, and garlic cloves into the cavity of the chicken, and place some around the chicken. Band the chicken with cooking string to secure legs and wings. Pour broth over chicken.
Pat some butter over the body of the chicken and roast at 350 degrees (180°C) for 40 minutes. Remove pan from oven and carefully pour Cognac over the body of the chicken. Return pan to oven and keep roasting, basting occasionally, about another 50 minutes or until chicken is done.