Chicken with dried fruit ^

4 servings

Ingredients

Quantity Ingredient
¾ cup Pitted prunes
¾ cup Dried apricots
1 tablespoon Raisins
1½ cup Water
4 Zwieback biscuits
3 tablespoons Light cream
1 Egg
2 tablespoons Brandy
1 Tart apple, peeled and diced
3 pounds Chicken
2 teaspoons Paprika
Salt and pepper
3 tablespoons Butter, melted
1 small Onion, chopped
¼ cup Chopped celery
1¾ cup Sour cream

Directions

Place prunes, apricots, raisins and water in saucepan and bring to a boil. Drain, reserving water. Place fruit in large wooden bowl. Chop coarsley, reserving a few whole prunes and apricots for garnish.

Crumble zwieback and llmi with cream, egg and brandy. Add , along with diced apple, to fruit in bowl. Preheat oven to 400. Remove giblets, chop and set aside. Wash and dry chicken; rub inside and out with paprika and pepper, salting insides only. Fill chicken with fruit stuffing, sew up, truss and place in roasting pan. Pour melted butter on top. Roast 1¼ hours. Remove chicken from oven and lkeep warm. While chicklen is roasting, place chopped onion, carrot and celery in saucepan with reserved cooking water and giblets. Simmer for 30 minutes. Remove from heat and strain broth. Stir strained broth into roasting pan to deglaze. Stir in sour cream and boil until smooth and slightly lthickened.l Serve lchicken with sour cream gravy separately.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95

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