Pot Roasted Stuffed Chicken

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READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
  • Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
  • Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
  • Add a few scrapings of the orange peel.
  • Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
  • Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
  • Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
  • Pour some of the cooking liquid over the chicken and serve hot.
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