|Olive oil||3 Tablespoon|
|Chicken stock||1⁄2 Pint|
|Cooking apples||3 Small|
|Saffron||1 1⁄2 Teaspoon|
|New potatoes||1 Cup (16 tbs)|
To be prepared in advance, ask the poulterer to cut up 2 small chickens as for a fricassee.
Heat 3 tablespoons olive oil in a frying pan, fry the chickens, a few pieces at a time, until golden brown on all sides.
Put the pieces as they are browned into a warmed dish which has a cover.
Cut 2 lemons into thin slices, removing any pips; scatter the slices over and around the chickens.
Peel, core and cut in quarters 3 small cooking apples; arrange them around the chickens.
Mix 1/4 pint hot chicken stock with 1 1/2 teaspoons saffron and 3 teaspoons cinnamon.
Pour over the chickens.
Salt and pepper.
Cover the chickens with a piece of tinfoil the size of the dish.
Put the cover on the dish and place in a previously heated moderate oven 350°F, Reg 4 for about 30 or 40 minutes.
The chicken must not be quite done.
As it is cooking, add some of the remaining 1/4 pint of chicken stock if it seems dry.
Put aside to cool, leaving it covered, and when sufficiently cold place in the refrigerator until the next day.
(This can be done the same morning if you prefer.)Reheat slowly in the oven 350°F, Reg 4 for another 20 minutes or until the chicken is done when you test it with a fork.
In the meantime peel and boil small new potatoes, drain them and arrange them around the chicken before serving.