Stuffed Chicken with Walnuts, Apples, and Prunes

The stuffing adds a little crunch and a lot of texture to the classic roast chicken.


December 2011 | By Maj Lazatin
Stuffed Chicken with Walnuts, Apples, and Prunes
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

December 2011

This festive dish is best served during Christmas dinners! The stuffing adds a little crunch and a lot of texture to the classic roast chicken.  (Click for 12 Roast Chicken Recipes)

Serves
Prep Time 15 minutes 
Cooking Time 1 hour and 45 minutes

For the stuffing
1/2 white onion, finely chopped
1 head garlic, cloves peeled and minced
3 stalks celery, finely chopped
4 tablespoons butter
1 apple, cubed
1/2 cup walnuts, chopped
2 cups cooked long-grain rice
10 pieces dried prunes, cubed
4 tablespoons apple juice
1 tablespoon lemon juice
3 tablespoons cream
salt and pepper, to taste
1 whole chicken (about 1.3 kilos)
salt and pepper, to taste
Spanish paprika

3 to 4 tablespoons butter, melted

Preheat oven to 350ºF.

In a pan, sauté onion, garlic, and celery in butter. Let them sweat and turn a little golden brown. Remove from heat.

3  In a bowl, combine apples, walnuts, rice, and prunes. Mix in the sauteed onion, garlic, and celery. Add apple juice, lemon juice, and cream; season with salt and pepper. Mix well.

Stuff the chicken with the mixture, truss it, and arrange on a baking pan. Sprinkle salt, pepper, and paprika over the chicken, then drizzle with melted butter. Roast for 1 to 1 1/2 hours. The chicken is ready when you pierce the thickest part of the leg and the juices run clear with no blood in sight.

RELATED:
    •    How to Defrost a Chicken 
    •    3 Ways to Know if Your Chicken is Cooked 
    •    Roast Chicken recipes 
    •    How to Truss a Chicken





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