I believe that this dish is a perfect option for the Christmas dinner and I am sure the balance of sour and sweet in this recipe will conquer the palates and hearts of your beloved ones. Enjoy it.
250 gr prunes
100 ml Jerez wine (Or Port wine)
1 chicken (1,5 kg)
1 kg Granny Smith apples
3 cloves garlic
300 ml cava (Spanish bubbly wine) or another bubbly
120 gr butter
Juice of ½ lemon
125 gr cream
250 gr mushrooms
½ coffeespoon shredded nutmeg
Soak the prunes in Jerez wine for a couple of hours, then drain and chop them.
Add salt and pepper inside and outside of the chicken.
Peel 2 apples and chop them. Stuff the chicken with apples and prunes, truss the chicken.
Brown the garlic in the butter, drain the garlics, throw them away or keep them for another recipe (We aim at aromatize the butter with garlics, we will not add the garlics in our recipe). Spread the butter aromatized with the butter you aromatized with garlic on the chicken. Heat the oven to 200 ° C. Put the stuffed chicken into a deep baking tray. Bake the chicken for 20 minutes. ( 10 minutes for each side) Afterwards add the bubbly wine on the chicken, reduce the temperature of oven to 170 ° C. Bake each side of chicken for 45 minutes per side by pouring it s own juice for a total of 1, 5 hours.
Peel 2 apples and cut them into quarters. Add Jerez wine, 2 tablespoon of butter and lemon juice and cook the apples until they become tender. Once they are cooked, mash them with a blender.
Chop the mushrooms as it is shown in the photo below. Saute them with 1 tablespoon butter and ½ coffeespoon nutmeg.
Take the baked chicken out of the oven tray and leave them rest for a while. Pour the sauce in the oven try into a bowl, add the cream slowly while whisking it.
Serve the baked chicken with the creamy sauce, apple puree and sauted mushrooms.