Stuffed chicken with dried fruit
Ingredients · Servings 4
- 1 cleaned chicken weighing approximately 1.5kg
- 8 prunes
- 8 dried apricots
- 10 whole precooked vacuum-packed chestnuts
- 1 heaping tablespoon of honey
- 1 plain yogurt
- 1/2 vanilla bean
- 1 teaspoon of mixed spice
- 10cl of Armagnac
Method · 1 h 25 min
- For the stuffing; cook the Armagnac, 1/2 vanilla pod, 8 prunes, 8 apricots and 20 cl of water in a saucepan for 20 minutes.
- Next, chop the cooked prunes and apricots, reserving the cooking liquid, then mix with the yogurt, honey, whole chestnuts, and mixed spice. Season with salt and pepper.
- Stuff the chicken with the stuffing and close it up well.
- Preheat the oven to 180°.
- Place the chicken in a large dish, pour over it the mixture of Armagnac and water used for cooking the fruit, and add another glass of water.
- Place the chicken in the oven for about 1 hour 30 minutes, basting it regularly with its juices, and turning it over during cooking if necessary.
- Ten minutes before the end of cooking, add the chestnuts served alongside the chicken to warm them through. Remove the dish from the oven, let it rest for 10 minutes, then carve and serve.
