1. Season the cavity of the chicken; tie it up.
2. In a cocotte or Dutch oven, brown the chicken on all sides in the butter. Cook for 20 minutes, turning and basting frequently.
3. Add the Calvados and flambé. Add the orange juice.
4. Core, peel and cut the apples into six wedges; place them with the shallots around the chicken. Finish cooking gently, basting often, for 40-70 minutes, depending on the size of the chicken.
5. Cut up the chicken and serve it with the apples. Spoon on the pan juices and serve immediately.  

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With the collaboration of