Name: Free-Range Chicken Jambonette with Prune Stuffing, Honey, Lemon and Lavender Sauce and Butternut & Potato Gratin
Yield: Serves 8
Cuisine: French
Ingredients: 200 ml honey; 24 pitted prunes (approximately 500 g); pinch cinnamon; 4 large potatoes, peeled; 150 ml lemon juice; salt and pepper; 1 large butternut, peeled; 150 ml milk; 5 heads of lavender flowers on the stem; 2 large free-range chickens (approximately 1,8 kg each); 150 g butter; 2 teaspoons cornflour diluted in 2 tablespoons cold water; 350 ml cream; 1 teaspoon fresh thyme; 2 tots good brandy; 500 ml brown chicken stock (see BASICS)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

2 large free-range chickens (approximately 1,8 kg each)
24 pitted prunes (approximately 500

Method

You can buy chicken pieces, but these won’t be tailored exactly to your needs. It’s best to buy two whole free-range chickens and debone them (see HOW TO) so that the thighs still have the drumstick meat and the bottom end of the leg bone attached, and the breasts have a portion of the wing bone still attached. Once you have your deboned pieces, cut a flap into th

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Free-Range Chicken Jambonette with Prune Stuffing, Honey, Lemon and Lavender Sauce and Butternut & Potato Gratin

Ingredients

Method

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