Go beyond schnitzels and get creative with breadcrumbs by adding them to this hearty roast chicken.
- To make the prune and walnut stuffing, heat the oil in a medium frying pan over medium heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until onion softens. Remove from heat and set aside for 5 minutes to cool slightly. Transfer to a medium bowl. Add the breadcrumbs, prunes, walnuts, sage and egg and stir to combine. Season with salt and pepper.
- Preheat oven to 200°C. Rinse the chicken cavities under cold running water. Pat dry with paper towel inside and out.
- Spoon the stuffing among the chicken cavities. Tie the legs together with unwaxed kitchen string. Place in a roasting pan. Drizzle evenly with half the oil and season well with salt and pepper. Place the potatoes in a bowl and drizzle with the remaining oil. Season with salt and pepper and gently toss to combine. Arrange the potatoes around the chicken. Roast in preheated oven for 45 minutes or until the juices run clear when a skewer is inserted into the thighs. Remove from oven.
- Transfer the chickens and potatoes to a serving platter. Place the roasting pan over high heat. Add the flour and cook, stirring with a wooden spoon, for 2 minutes or until flour is grainy. Add the wine and bring to the boil. Add the chicken stock and cook, stirring, for 3-4 minutes or until gravy boils and thickens. Serve the gravy immediately with the chicken and potatoes. Serve with peas and beans, if desired.
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