Stuffed chicken in a Roman pot

Ingredients for 2 servings:

• 1 chicken / poulard / duck
• 2 apples (crunchy)
• 1 onion(s)
• 100 g prunes (dried plums)
• Flour
• Milk
• Nutmeg flowers
• Paprika powder (sweet)
• pepper, black
• Salt
• wine, white

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

or chicken or duck

Soak the Roman pot in water for 15 minutes. Wash the chicken/poularde/duck, dry it, and rub it well with salt, pepper, and paprika. Peel the apples and onion and cut it into small pieces. Also cut the plums into small pieces. Mix the apple and plum pieces and add some of the diced onions. Season with salt and pepper. Stuff the chicken with the stuffing and place it in the Roman pot. Add about 200 ml of water with a dash of white wine. Place some apple pieces and diced onions on top of the chicken. Place the Roman pot in an unheated oven and cook for 1 hour at 200 °C. Open the Roman pot and check the chicken. When it is almost cooked, pour the liquid into a measuring jug (preferably a fat separator) and skim off the fat. Continue to braise the chicken in the uncovered Roman pot until the skin is nice and crispy. Heat the fat in a saucepan, add some diced onions, and heat until translucent. Make a roux with the sifted flour and pour in the remaining liquid from the earthenware pot. Use any vegetable liquid, such as from cauliflower or broccoli, as well. Mix everything with milk to form a sauce that isn’t too thick. Add a few mace flowers and season with salt and pepper. Just before serving, remove the mace flowers and add some of the stuffing to the sauce, then puree.