Roasted Chickens with Prunes and Thyme

Main Dishes | World cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Chickens with Prunes and Thyme

Ingredients

Poultry - 3 pieces
Coarse Salt - to taste
Ground Black Pepper - to taste
Onion - 3 heads
Pitted Wild Apricots - 9 pieces
Thyme - 1 bunch
Celery stalk - 3 pieces
Butter - 3 tablespoons
Brandy - ¼ cup
Chicken Broth - 1 cup

Step by Step guide

Step 1

Preheat the oven to 428°F.

Step 2

Rinse the chickens well and dry them with a paper towel. Generously season with salt and pepper.

Step 3

Inside each chicken, place 2 onion quarters, 3 prunes, and a few sprigs of thyme. Tie the legs with string.

Step 4

In a baking dish, place the remaining onion quarters and chopped celery.

Step 5

Rub the chickens with 2 tablespoons of softened butter and place them on top of the vegetables. Bake in the oven for about 55–60 minutes until cooked through and golden brown, basting with the juices.

Step 6

Transfer the chickens to a serving platter.

Step 7

Add the brandy and broth to the vegetables. Stir and strain through a sieve. Season with salt and pepper to taste and stir in the remaining butter. Drizzle the sauce over the chickens and serve.