Roast chicken with prune and walnut stuffing
Succulent roast chicken with a delectable prune and walnut stuffing makes a perfect family dinner. This recipe features a 3 lb whole chicken seasoned with sage, garlic, and onion, paired with crispy roasted potatoes and a rich white wine gravy. Bacon strips, breadcrumbs, and an egg bind the earthy walnuts and sweet prunes for a tantalizing stuffing. Elevate your meal with this gourmet dish that's both comforting and elegant.
- 11 Feb 2025
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 14 Ingredients
This roast chicken with prune and walnut stuffing is a delightful dish that's perfect for special occasions or a comforting family dinner. The combination of succulent chicken, savory stuffing laced with sweet prunes and crunchy walnuts, and roast potatoes creates a truly memorable meal.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- In a medium skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel.
- In the same skillet, use the bacon drippings to sauté the chopped onions and minced garlic until they are translucent and fragrant, about 5 minutes.
- Remove from heat and let it cool slightly.
- In a large bowl, combine the cooked onions and garlic, crispy bacon, bread crumbs, prunes, walnuts, and chopped sage.
- Add the beaten egg to the mixture and stir until everything is well incorporated. Set the stuffing aside.
- Rinse the chicken inside and out under cold water, then pat it dry with paper towels.
- Carefully spoon the stuffing into the cavity of the chicken. Do not overstuff; leave some space for the stuffing to expand.
- Use kitchen twine to tie the legs of the chicken together to hold the stuffing in place.
- Rub the chicken all over with olive oil, and season generously with salt and pepper.
- Place the quartered potatoes in a roasting pan and drizzle with a bit of olive oil, tossing to coat. Season with salt and pepper.
- Place the stuffed chicken on top of the potatoes in the roasting pan.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when the thickest part of the thigh is pierced.
- Once the chicken is done, remove it from the roasting pan and tent it with aluminum foil to keep it warm.
- Pour off any excess fat from the roasting pan, leaving the drippings.
- Place the roasting pan on the stove over medium heat. Sprinkle the flour into the drippings and whisk continuously to form a roux.
- Gradually add the white wine, whisking constantly to avoid lumps. Add the chicken gravy, continuing to whisk until the mixture is smooth and thickened, about 5-10 minutes. Adjust seasoning with salt and pepper to taste.
- Carve the roast chicken and serve with the roasted potatoes and a generous ladle of gravy.
- Garnish with extra fresh sage if desired.
Tips:
- Ensure your chicken is thoroughly cleaned and patted dry before starting.
- For extra flavor, season the chicken inside and out with salt, pepper, and your preferred herbs before stuffing.
- Soak the prunes in warm water for about 10 minutes before chopping them and adding to the stuffing for a juicier texture.
- Make sure the stuffing is not packed too tightly inside the chicken to allow for even cooking.
- Baste the chicken periodically with its own juices or with a bit more olive oil to keep it moist.
- Use a meat thermometer to check the internal temperature of the chicken, aiming for at least 165°F (75°C) in the thickest part of the meat and stuffing for safety.
- Rest the chicken for 10-15 minutes after roasting before carving to lock in the juices.
Once your roast chicken is cooked to perfection and the delightful aroma fills your kitchen, it's time to carve and serve this delectable dish. The creamy chicken gravy adds a final touch of richness, bringing all the flavors together in every bite. This roast chicken with prune and walnut stuffing is sure to impress and satisfy with its wonderful blend of textures and tastes.
| Nutrition Facts | |
|---|---|
| Serving Size | 770 grams |
| Energy | |
| Calories 1630kcal | 82% |
| Protein | |
| Protein 110g | 71% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 12g | 32% |
| Sugar 16g | 15% |
| Fat | |
| Fat 100g | 114% |
| Saturated 24g | 82% |
| Cholesterol 370mg | - |
| Vitamins | |
| Vitamin A 410ug | 46% |
| Choline 310mg | 57% |
| Vitamin B1 0.86mg | 71% |
| Vitamin B2 1.04mg | 80% |
| Vitamin B3 30mg | 182% |
| Vitamin B6 2.06mg | 121% |
| Vitamin B9 130ug | 34% |
| Vitamin B12 1.26ug | 52% |
| Vitamin C 45mg | 51% |
| Vitamin E 1.99mg | 13% |
| Vitamin K 170ug | 138% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 1.01mg | 113% |
| Iron, Fe 11mg | 101% |
| Magnesium, Mg 210mg | 50% |
| Phosphorus, P 870mg | 70% |
| Potassium, K 2150mg | 63% |
| Selenium, Se 100ug | 175% |
| Sodium, Na 900mg | 60% |
| Zinc, Zn 10mg | 95% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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