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

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

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

Europe
France
Main course
Autumn
Gluten-free
Mediterranean

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