Coq Au Porc (Cider Roasted Chicken and Pork)

This recipe looks and tastes impressive but is really quite simple. When you serve it, people will think you slaved all day in the kitchen. I found it in a little booklet called "Celebrate with Chicken".

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 4  boneless skinless chicken breasts
• 4  ounces  pork tenderloin
• 2  medium onions, coarsely chopped
• 1  large carrot, peeled and chopped
• 2  stalks celery, chopped
• 2  bay leaves
• 1  cup apple cider
• 1  cup  chicken stock
•  salt
•  pepper
• 4  apples
•  cotton kitchen  string

Directions

1. Preheat oven 325°F Put chicken breasts between wax paper and pound until slightly flattened. Cut tenderloin in half.
2. Place one piece of pork on the rough side of 2 chicken breasts. Top each piece of tenderloin with another chicken breast. Tie breasts securely together around the pork with cotton string so the tenderloin is sandwiched between the chicken breasts. These are called "Coq au Porc".
3. In a large oven-proof casserole heat oil over medium heat. Brown the coq au porc for 3-5 minutes per side. Arrange the vegetables around the roasts. Add the bay leaves, cider, chicken stock and season with salt and pepper to taste. Bake for 20 minutes.
4. Meanwhile peel and core apples and cut into 1 inch cubes. Add the apples to the casserole and baste with cooking juices. Bake for another 25 minutes or until a meat thermometer inserted into the center of each coq au porc reads 175°F Remove the chicken, vegetables, and apples from the casserole. If necessary thicken the cooking juices with cornstarch. Slice the coq au porc and divide among 4 plates. Add a portion of vegetables and appples to each then top with the hot juices.