Polderchicken with Apple, Caramel and Calvados fruit butter, celeriac, chicon, Pink Lady

Ingredients

Season the polder chicken with salt, pepper, thyme and a few slices of lemon. Bake in the oven at 180°C for 30 minutes.
Clean the chicons and braise them in butter, add a little bit of sugar and water and let them simmer.
Bake the celeriac in the oven for one hour at 180°C. Add a garlic clove, nutmeg and butter. Blend until smooth.
When the polder chicken is baked golden brown, brush it with the Apple Caramel Calvados fruit butter.
Thicken the chicken stock with a teaspoon of jam and whisk in the knobs of butter.
Rinse the apple and slice it thinly (julienne), sprinkle with some white whine vinegar
Arrange on plates and garnish with some slivered almonds.