Rub the poultry with kitchen paper, season inside and out with pepper, season only inside with salt and sprinkle with tarragon. Stuff half of the butter inside the chicken, sew or tuck shut. Tie wings and drumsticks to the body. Heat some butter as well as the oil, fry chicken in it until crispy on all sides, turning to the other side and controlling the temperature so that the butter does not get too brown.
Pour off the drippings and keep them. Pour 1/5 of the Calvados over the chicken and flambé. Turn chicken over to the other side, pour another fifth of the Calvados over the back, and flambé as well.
Cut out the core from the apples. Turn the apples, unpeeled, to the other side in the heated pan drippings. Pour in another two-fifths of the Calvados and heat briefly.
Put the chicken in a buttered ovenproof dish or in a casserole, add the broth from the apples. Then add enough cider so that the chicken is covered with liquid up to the middle. Close the pot and steam in the preheated oven at 200 °C for 40 minutes.
In between turn the chicken once to the other side. Remove the lid, place the apples around the chicken, pour the braising liquid over them and steam in the open pot for another 20 minutes.
Remove chicken and apples, “park” on a deep heated plate. Cook the stock on the stove at high temperature, stirring, season with salt and pepper.
Lightly add the whipped cream to the
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