- 1 free-range chicken, 1.5 kg
- 1 cinnamon stick
- 1 / 2 lemon
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 clove garlic with skin
- 150 gr. pitted prunes
- 150 gr. of dried apricots
- 200 gr. toasted pine nuts
- 1 kg of Mona Lisa potatoes
- 100 gr. butter
- 7 gr. cornstarch
- 1 / 4 cup brandy
- 1 / 2 cup of sweet wine
- 2 tbsp oil, 0.4º
- 200 ml vegetable stock or water
- Salt and black pepper
For the roast chicken:
- Place the chicken on a baking tray or dish. Stuff it with the lemon, thyme, the sprig of rosemary, garlic and cinnamon stick. Season with salt and pepper, bathe with the brandy and pour over the oil.
- Roast it in the oven at 170 º for about 1hour 45 minutes.
- Once cooked, flambé the chicken with sweet wine. Let the wine reduce and add a little vegetable broth or water. Strain the juices and bind into a gravy with cornstarch.
- Carve up the chicken while still hot, mix it with some of the gravy and add salt to taste.
- On a sheet of transparent paper, lay out the chicken, and roll up, pressing down gently and leave it in the refrigerator overnight.
- Lay out the chicken between two sheets of oven-ready paper and dry in the oven at 150 º for 10 minutes to make it crispy.
- Slic up into 3cm slices and coat in egg white and crushed pine nuts.
For the prune and apricot puree:
- Boil the plums and apricots separately, drain and blend into a puree.
For the potatoes:
- Cut the potatoes into thin slices and overlap them in a baking tray (20cm x10cm) with melted butter and salt between each layer.
- Put the tray in the oven at160 degrees for 45 minutes and let cool in the refrigerator.
- Once cold, cut them up into chips.
Assembling the dish:
- Fry the slices of chicken in a frying pan along with the potatoes until well roasted. Serve in the middle of the plate with a little gravy on top.
- Accompany with the two purees and some toasted pine nuts.