Peel <quantity>3</quantity> braeburn apples

Cut each apple into <quantity>8</quantity> wedges and remove the core

Add <quantity>½<unit>cup</unit></quantity> of apple juice to a pan on medium heat

Add <quantity>⅓<unit>cup</unit></quantity> of brown sugar. Heat until the bubbles become larger and the temperature reaches <temperature>140<unit>ºC</unit></temperature>

Add <quantity>1<unit>tsp</unit></quantity> of butter and melt

Add the apples. Stir to coat them in the caramel. Reduce the heat to low

Cook the apples for 4m, until slightly soft. The Apples in Apple Caramel are ready

Cut <quantity>3<unit>tbsp</unit></quantity> of prunes into <quantity>½<unit>cm</unit></quantity> pieces. Reserve in a bowl

Cover with <quantity>2<unit>tbsp</unit></quantity> of calvados. Leave to soak for 30m until the prunes hydrate

Trim, peel and halve <quantity>1</quantity> onion

Dice the onion into very small pieces

Trim and peel <quantity>1</quantity> garlic clove

Small dice the garlic clove

Remove the casing of <quantity>300<unit>g</unit></quantity> of pork sausage and put it in a large bowl

Drizzle <quantity>15<unit>ml</unit></quantity> of vegetable oil in a frying pan over medium heat

Add the diced onion and garlic and sweat them until the onion is translucent. Remove from heat before the garlic turns brown

Transfer to a bowl and let it cool slightly

Add the chilled onion and garlic to the bowl with the pork sausage

Add the soaked prunes

Grate <quantity>½</quantity> lemon and add the zest

Grate <quantity>¼</quantity> of <quantity>1</quantity> nutmeg

Season with salt and black pepper to taste

Combine with hands until fully incorporated. The Pork Sausage & Prune Stuffing is ready

Preheat an oven to <temperature>100<unit>°C</unit></temperature>

Place <quantity>1½<unit>cups</unit></quantity> of pork sausage & prune stuffing in the center of the deboned chicken between the two breasts

Secure the skin in place by threading a wooden skewer through the two sides of skin, starting on the leg side and finishing at the neck cavity

Turn the chicken over and pull the elastic food tie over the breast so that it sits on top of the wings and legs but under the breast. Twist to create a loop and pull over the each side of the wooden skewer to secure

Place the chicken in a roasting tray and cook in a preheated oven at <temperature>100<unit>°C</unit></temperature> in the oven for 1h until the core temperature reaches <temperature>58<unit>°C</unit></temperature>. Remove the chicken from the oven

Trim, halve, and peel <quantity>1</quantity> onion

Dice the onion into small pieces

Trim and peel <quantity>1<unit>clove</unit></quantity> of garlic

Mince the garlic

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan on medium heat

Add the onion and garlic. Sweat until translucent. Stir frequently

Add <quantity>¾<unit>cup</unit></quantity> of dry cider to the pan. Simmer and reduce until there is almost no liquid

Add <quantity>1<unit>cup</unit></quantity> of chicken stock

Add <quantity>¾<unit>cup</unit></quantity> of heavy cream. Mix and simmer until reduced by ​​½

Strain the sauce. Transfer it to a clean saucepan on medium heat

Add <quantity>1<unit>tsp</unit></quantity> of dijon mustard and <quantity>2<unit>tbsp</unit></quantity> of calvados

Add flaky salt to taste. Stir to combine ingredients. The chicken sauce with cider & calvados is ready

Let the chicken rest and preheat your oven to <temperature>250<unit>°C</unit></temperature>

Brush the chicken with vegetable oil. Season generously with salt and pepper

Return the chicken to the oven and roast 10m until the skin gets brown and crispy. Remove it from the oven

Remove the wooden skewer and the twine. Let it rest 10m to settle the juices

Add the drained juices from the roasted chicken into the sauce and mix until thoroughly combined

Slice the breast of the roasted chicken and separate the legs

Garnish a plate with fresh leaves and place the roasted chicken over them

Serve some caramelized apples and pour the chicken sauce with cider & clavados over the plate

The chicken normandy is ready. Enjoy!