Serves: 4
Difficulty: Medium

Stéphane Reynaud, the bestselling author of Ripailles: Traditional French Cuisine, shares his recipe for delicious roast chicken stuffed with dried fruit and nuts. It’s a tasty twist on the popular Sunday classic of roast chicken and goes wonderfully with dauphinois potatoes.


  • 6 chicken Maryland leg quarters (leg and thigh) with skin on
  • 10 g (1⁄4 oz) dried cep mushrooms
  • 4 tablespoons olive oil, plus extra
  • 2 French shallots, peeled and finely chopped
  • 150 g (51⁄2 oz) chicken breast fillet, chopped
  • 150 g (5 fl oz) cream
  • 6 dates, chopped
  • 6 dried apricots, chopped
  • 50 g (3⁄4 oz/ 1⁄3 cup) hazelnuts
  • 10 chives, chopped
  • 6 thin slices prosciutto
  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 300 g (101⁄2 oz) cherry tomatoes


1Bone the chicken Maryland leg quarters, retaining the leg bone and as much of the flesh as possible.

2Rehydrate the dried mushrooms in boiling water, then drain.

3Heat two tablespoons of olive oil in a frying pan. Add the shallot and cook until softened, then add the mushrooms and cook for five minutes.

4Put the chicken breast, cream, dates, apricot, hazelnuts, chives and mushroom mixture in a food processor. Blend until combined ingredients form a smooth stuffing mixture. Season with salt and pepper.

5Preheat the oven to 180°C (350°F/Gas 4).

6Stuff each chicken thigh with the stuffing mixture, then wrap a slice of prosciutto around the thigh and tie with string.

7Heat two tablespoons of olive oil in a flameproof roasting tin. Add the peppers and brown over medium heat. Remove from the heat. Drizzle generously with a little more olive oil, then lay the chicken thighs on top. Bake for 35 minutes in the oven.

8Remove from the oven and add the cherry tomatoes and return to the oven to roast for a further 10 minutes.


Originally published on our sister site, FrenchEntrée



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