Recipe | Chicken
Roast Chicken with Prunes (Teresa Laevens)

Came to me via Teresa's son Bernard. 4-6 people. Serve with rice or potatoes.

100 g prunes
120 ml port

  • Soak prunes in port

  • Soak prunes in port

  • Preheat oven to 230º C

1 big onion (chunky)
3 cloves garlic
1 tablespoon oil

  • Fry (start of stuffing)

1 carrot – grated coarsely

  • Add to stuffing. Cook 5 min

375g mushrooms

  • Add to stuffing. Cook 10 min – until veges are tender.

100 almonds – chopped rough
300 g cabbage or spinach
70 g butter
350 ml chicken stock

  • Add to stuffing.

  • Add prune mixture to stuffing.

  • Mix well.

  • Heat until butter is melted.

  • Put 2/3 stuffing in greased dish; cover; refrigerate.

2 kg Chicken

  • Stuff chicken with remaining 1/3 of the stuffing.

1 tablespoon oil

  • Baste chicken

  • Put chicken on its back in dish

  • Cook 35 min (at 230º C)

  • Reduce to 180º C for 20 minutes

  • Surround chicken with cold stuffing (or just add the stuffing dish separately).

  • Cook at 180º C for 40 minutes