Fruit Stuffed Chicken

Preparation:

Preparation: Soften plums and apricots in cold water for 2 hours. Wash the chicken, pepper and salt it inside and brown it with butter and onion. Wet it with water and let it simmer for 20 minutes. Meanwhile, chop 3/4 of the dried fruit, add the peeled and chopped chestnuts and 3/4 of the pine nuts. Soak the bread in hot milk, mash it and add the egg, the grated Parmesan and the chopped fruit. Scented with nutmeg, salted and peppered. Remove the chicken from the heat and stuff it with the mixture, brown it in the butter, sage, rosemary and bay leaves. Brown and add the rest of the fruit and the pine nuts. Cook for 30 minutes.