Herbed Roast Chicken with Sauteed Apples, Dried Cherries, and Sage

Rinse chicken and pat dry. If possible, refrigerate chicken uncovered overnight (this will make the skin crispy).

Preheat oven to 500°. Pick thyme leaves from 3 sprigs. Gently separate skin from both chicken breasts, then slip thyme and 10 sage leaves between the skin and the meat. Place the remaining 3 thyme sprigs inside chicken cavity. Rub 2 tablespoons softened butter or margarine on skin and sprinkle all over with salt and pepper.

Place whole chicken, breast side down, in a roasting pan with shallots. Cook approximately 15 minutes, then lower temperature to 375° and continue roasting 60 to 70 minutes longer, until juices run clear and leg separates easily from chicken.

While chicken is roasting, heat chicken stock in a small saucepan until simmering. Remove from heat and add dried cherries. Let sit five minutes, then remove cherries from stock and set aside. Reserve stock. Melt the remaining 2 tablespoons butter or margarine in a large, heavy saucepan. Add apples and saute over medium heat approximately 6 minutes, until slightly tender but firm. Add reserved cherries and 2 crumbled sage leaves; continue cooking 2 minutes longer. Add ½ cup of the reserved chicken stock and more salt and pepper to taste; cook until stock is slightly reduced, about 5 minutes. Remove from heat and transfer to a serving dish. Keep warm.

When chicken is done, remove it from roasting pan and skim any excess fat. Add wine and the remaining 1 cup chicken stock to shallots and pan drippings. Transfer to a saucepan and cook about 10 minutes over medium-low heat until liquid is thickened. Adjust seasonings as needed.

To serve, place chicken on platter with the apple-cherry mixture. Garnish with additional sprigs of thyme and serve with shallot gravy.