Name: Roast chicken with prune and walnut stuffing
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 2 small (about 800g each) whole fresh chickens; 36.40 gm extra virgin olive oil; 4 large pontiac potatoes, quartered; 40.00 ml plain flour; 125ml white wine; 250ml chicken stock; Steamed peas, to serve; Steames beans, to serve; 18.20 gm olive oil; 1 brown onion, finely chopped; 2 bacon rashers, finely chopped; 2 garlic cloves, crushed; 70g breadcrumbs; 95g prune; 35g walnut; 40.00 ml finely shredded sage; 1 egg, lightly whisked

Roast chicken with prune and walnut stuffing

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Elevate roast chicken with a crunchy breadcrumb topping for a delicious twist.

Ingredients:

2 small (about 800g each) whole fresh chickens
36.40 gm extra virgin olive oil
4 large pontiac potatoes, quartered
40.00 ml plain flour
125ml white wine
250ml chicken stock
Steamed peas, to serve
Steames beans, to serve
2 bacon rashers, finely chopped
70g breadcrumbs
95g prune
35g walnut
40.00 ml finely shredded sage

Instructions:

For the prune and walnut stuffing, warm the oil in a medium frying pan over medium heat. Cook the onion, bacon, and garlic, stirring occasionally, for 5 minutes until the onion softens. Set aside off the heat for 5 minutes to cool slightly. Transfer to a medium bowl, then mix in the breadcrumbs, prunes, walnuts, sage, and egg until well combined. Season with salt and pepper to taste.
Preheat your oven to 200°C. Rinse the chicken cavities with cold water, then dry thoroughly with paper towels inside and out.
Fill the chicken cavities with the stuffing and tie the legs with kitchen string. Put the chicken in a roasting pan, drizzle with half the oil, and season generously with salt and pepper. In a bowl, combine the potatoes with the remaining oil, season with salt and pepper, and gently mix. Place the potatoes around the chicken. Roast in a preheated oven for 45 minutes or until the thighs are tender. Remove from the oven and enjoy!
*Plate the chickens and potatoes beautifully on a serving platter. Heat the roasting pan over high heat. Sprinkle in the flour and cook, stirring with a wooden spoon, for 2 minutes until the flour becomes grainy. Pour in the wine and bring to a boil. Add the chicken stock and cook, stirring, for 3-4 minutes until the gravy boils and thickens. Serve the delicious gravy immediately over the chicken and potatoes. Accompany with peas and beans, if desired.*

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