This recipe is Gluten free, Wheat free and Dairy free.
1 onion, finely chopped
2 tablespoons of olive oil
1 plump clove of garlic, peeled and crushed
55 g (2 oz) 1/2 cup of walnut pieces, finely chopped
255 g (9 oz) 1 1/4 cups of chopped, ready-to-eat stoned (pitted) prunes
Salt and freshly ground black pepper
1/2 teaspoon of Gluten free mixed (pie) spice
2 tablespoons of dry sherry
1 beaten egg
55 g (2 oz) 2/3 cup of ground almonds
2 bay leaves
1.9 kg (4.2 lb) free-range roasting chicken
9 rashers of rindless streaky bacon
4 sprigs of thyme 200 ml (7 fl oz) 3 1/2 cup of dry cider
1/2 a Gluten free chicken stock cube dissolved in 200 ml ( 7 fl oz) 3/4 cup of boiling water
1 tablespoon of Gluten free cornflour (cornstarch), dissolved in 1 tablespoon of cold water
2 tablespoons of chopped fresh parsley
1. In a non Stick pan, fry the onion in the oil until soft, for about 5 minutes, then add the garlic, walnuts, prunes, salt, pepper and mixed (pie) spice.
2. Cook for a couple of minutes and then add the sherry. As soon as it has evaporated, remove the saucepan from the heat and stir in the beaten egg and ground almonds.
3. Grease a large ovenproof dish with a little oil. Lay a bay leaf at each end.
4. Remove the fat pockets from the inside of the chicken and then slide a sharp knife under the breast skin and all over the meat. This is where you will put the stuffing.
5. Insert a level tablespoon of stuffing into this area and pack the skin down into a good shape.
6. Now wrap the bacon strips around the chicken breast and squeeze gently into a neat packet.
7. Place in the dish on the bay leaves and sprinkle with the thyme and more salt and pepper.
8. Mix the cider with the stock and water mixture and pour around the chicken.
9. Bake for 1 - 1/4 hours until the bacon is crispy and the chicken has cooked through (if the bacon gets too crispy, cover it loosely with foil).
10. The chicken is ready when the juices run clear when tested with a skewer.
11. Place the chicken on a warm plate while you transfer the juices to a small saucepan.
12. Stir in the cornflour (cornstarch) and bring to the boil until cooked, thickened and clear again.
13. Serve slices of chicken on a warm plate with a pool of sauce and sprinkle over a little chopped fresh parsley.
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