Chicken stuffed with pineapple

Ingredients for 4 servings:

• 100 g rice (long grain rice)
• 250 ml chicken broth (instant)
• 1 pineapple (approx. 1.5 kg)
• 40 g raisins
• 5 tbsp soy sauce
• Salt
• Pepper from the mill
• 1 chicken (approx. 1.3 kg)
• 2 onions
• 20 g clarified butter
• 125 ml white wine
• 200 g crème fraîche
• Light sauce thickener, as required
• Sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cook the rice in the boiling broth for 10 minutes. In the meantime, quarter the pineapple and cut the flesh into equal pieces. Mix the rice with 200g of pineapple, raisins, and 1 tbsp of soy sauce, season with salt and pepper. Wash, dry, salt, and pepper the chicken. Fill with the rice mixture. Secure with toothpicks and tie a string around the toothpicks like a shoelace. Peel, halve, and slice the onion. Brown the chicken all over in hot clarified butter, place on its back, and add the onions and remaining pineapple. Cook everything in an uncovered pan in a preheated oven at 200°C (gas mark 3) for about 45 minutes. Baste the chicken occasionally with any juices. Keep the cooked chicken warm. Puree the pineapple and onion and pass through a sieve. Add the white wine, remaining soy sauce, and crème fraîche and bring to a boil. Thicken with a sauce thickener if desired and season with salt, pepper, and sugar. Carve the chicken and serve with the stuffing and sauce.