Roasted Chicken Stuffed with Plums and Apricots

Ingredients

• 400 g plums
• 400 g apricots
• 2 tbsp lemon juice
• pepper (ground)
• 1 tsp ground clove
• 1 chicken (about 1.2 kg, ready to cook)
• 250 ml chicken broth
• 4 tbsp apple jelly
• 1 vanilla pod
• 1 tbsp apple juice
• Salt
• pepper (ground)
• 2 tbsp crème fraîche

Instructions

1. 1.

   Soak a Romertopf. Preheat the oven to 200°C fan.

2. 2.

   Wash and halve the plums and apricots, remove pits, then halve again. Season with lemon juice, pepper, and cloves, and stuff the chicken with this mixture. Secure with wooden skewers. Place the chicken in the Romertopf and arrange the remaining fruit around it. Stir the broth with 2 tbsp apple jelly and pour over the chicken. Cover and braise in the preheated oven for about 45 minutes.

3. 3.

   Afterward slit the vanilla pod, scrape out the seeds, and mix them with apple juice and the remaining jelly. Rub this mixture onto the chicken, season with salt and pepper, and place the vanilla pod in the broth. Brown the chicken uncovered for about 15 minutes. Then stir in the crème fraîche, taste with salt and pepper, and plate the chicken with sauce and fruit.