A very tasty and satisfying dish - chicken with prunes, apples and olives. The filling is unusual in that it is stewed in wine. Thanks to the combination of ingredients, the aroma in the kitchen is delicious even before the meal is ready.
It is necessary
- - olive oil - to taste;
- - ground black pepper - to taste;
- - salt - to taste;
- - fresh basil - 1 bunch;
- - dry white wine - 75 ml;
- - stale white bread - 2 pieces;
- - apple - 1 pc;
- - pitted olives - 100 g;
- - prunes - 100 g;
- - chicken - 1 pc.
Instructions
Step 1
If the prunes are too dry, soak them in strong tea for 1 hour. As a result, the prunes will become much softer and the taste will be more interesting. Normal prunes can be simply rinsed under hot water. Next, it must be cut into 4 pieces each.
Step 2
Wash the apples, peel, core and cut into small cubes, about 2 by 2 centimeters.
Step 3
Place a skillet or stewpan over medium heat and let it warm up. Pour wine into a saucepan, add the prepared filling. Stir and cover.
Step 4
Bring to a boil and reduce heat as low as possible. Remove the filling from heat 5 minutes after boiling.
Step 5
Cut the bread into cubes, about 1 by 1 centimeter in size. Add pepper, salt and bread to the saucepan.
Step 6
Place the chicken with the hole up, place the filling inside, tamping slightly. Pour in all the juice that has accumulated in the saucepan. Sew up the chicken with white thread. Brush it with pepper and salt.
Step 7
Line a baking sheet with parchment and an herbal pillow, such as basil, parsley, rosemary, thyme, or dill. This is necessary for flavor and to keep the chicken skin from sticking to the baking sheet.
Step 8
Pour olive oil over a pillow of greenery. Place the chicken with prunes, apples and olives on top. Brush it with olive oil too.
Step 9
Preheat oven to 200oC and place the chicken pan inside. Bake the dish for 75 minutes, brushing occasionally with the juice that flows out. Three times will be enough. If you notice that the dish is burning, cover it in this place with foil.
Step 10
Check the chicken for readiness after the allotted time. Make an incision in the joint of the thigh and lower leg. If clear juice is released, then the chicken is ready. Take it out, remove the threads, divide into portions and serve with the filling as an independent dish.
