Pot-roast chicken with spiced plums

This pot roast is an adaption of an Elizabethan recipe, and therefore marries poultry, fruit and spices. A luscious richly flavoured gravy.

Serves4-6 Origin Europe
Preparation 30mins Heat rating (Mild)
Cooking 1-2hrs Ease (Easy)
Vegetarian No


1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 pinch freshly grated Whole Nutmeg
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 good pinch Whole Nutmeg
2kg whole chicken
25g butter
1 large onion, finely chopped
115g raisins
225g firm plums, halved and stoned
1-2tsps runny honey
1 orange, juice of
300ml chicken stock
300ml red wine
A few sprig of rosemary
Salt and Pepper, to taste
55ml single cream


Brown the chicken all over in a non-stick frying pan. Set aside, but reserve the juices in the pan.
Preheat the oven to 200C.
Heat the butter, onion and raisinsand cook until softened in an ovenproof pan big enough to hold the chicken. Add the plums, cinnamon, ginger and nutmeg, and stir through. Drizzle in a little honey and pour in orange juice to taste.
Pour in the chicken stock and red wine. Simmer gently for a few minutes, then add a few sprigs of rosemary. Season liberally with salt and freshly ground black pepper.
Add the chicken to the pan, place in the preheated oven and cook for about 1½ hours, basting several times. The plums will stew down and create a sauce to go with the chicken. The chicken will be cooked when the juices from the thigh run clear when pierced with a skewer.

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