Recipe courtesy of Amy Chamberlain
Episode: In Food Today
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3 hr 25 min
1 hr 40 min
1 hr 45 min




Preheat oven to 325 degrees F

Once you've prepared all of your vegetables, toss them together with the thyme and some salt and pepper. Put the veggies into a 2-inch deep roasting pan.

Wash the bird inside and out and dry with a towel. Sprinkle it all over with salt and pepper. Rub a couple of teaspoons of olive oil all over the skin. Place it on top of the vegetables. Put it into the oven.

Pour the stock and syrup into a small saucepan. Bring to a boil and reduce it by half: Use this mixture to baste the chicken generously and frequently.

While the chicken is cooking, make the pancakes and the applesauce.


Grate the potatoes in the food processor. Put them in a bowl and add the egg and onion. Mix slightly. Add the flour and mix some more, but not too much. Add the salt and white pepper and olive oil. Mix a little more.

Heat the Canola oil in a nonstick pan. When it starts to smoke a little, add one sixth of the mixture. Turn down the heat to medium. When the potatoes start to brown around the edges, flip them over and cook for almost 3 to 4 minutes more. Repeat until you are out of batter. You may hold these warm and put them in the oven just before you sit down for dinner


Cook the apples on the stovetop with a little water and the sugar. When soft, mash with a potato masher or puree in the food processor for a smoother sauce.


You will know that the chicken is done when the leg moves somewhat freely and the juices are running clear between the breast and the thigh. Take it out of the oven, move it to the cutting board and allow it to rest for 20 minutes.

While the bird is resting, spoon the veggies into a serving dish and keep warm. Put the roasting pan with the cooking juices on the stove and add 1/2 cup of white wine. Reduce all of this together just a little and pass in a pitcher with the chicken. Carve the chicken into large pieces; cut the pancake into wedges. Top with warm applesauce. Serve all family style and enjoy.

For a quicker dinner you may roast a whole cut up chicken, basting all pieces in the same manner. You will have to cut the vegetables into smaller pieces so that they are done when the chicken is

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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