Roast chicken with prune and walnut stuffing
Roast chicken is filled with a rich stuffing of prunes and walnuts, offering a delightful balance of sweet and savory flavors. This dish is roasted alongside potatoes, making it a perfect choice for festive gatherings or family dinners.
Cook time 55 min
Prep time 15 min
Ingredients:
3 lb whole chicken1 tbsp olive oil
4 potatoes
2 tbsp all-purpose white wheat flour
1/2 cup white wine
1 cup chicken gravy
1 onion
2 bacon strips
2 garlic cloves
1 cup bread crumbs
1/2 cup dried plums (prunes)
1/3 cup walnuts
2 tbsp sage
1 egg
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.
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.
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.
Roast chicken with prune and walnut stuffing FAQ:
Roast a 3 lb chicken for about 1 hour and 30 minutes at 375°F (190°C). Make sure to check that the internal temperature reaches 165°F (75°C) at the thickest part to ensure it’s fully cooked.
You can substitute dried apricots, raisins, or figs for prunes in the stuffing. Each will provide a different sweetness and texture, but they all complement the walnuts well.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before consuming to ensure safety.
A roasting pan that is approximately 9x13 inches or similar in size will work well for a 3 lb chicken. Ensure it can comfortably fit the chicken and any sides, like potatoes.
The chicken is done when the internal temperature reaches 165°F (75°C). You can check this with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
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.
Nutrition per serving
4 ServingsCalories 1630kcal
Protein 110g
Carbohydrates 90g
Fiber 12g
Sugar 16g
Fat 100g
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