SERVES 4 TO 6
In the Spanish kitchen, chicken and dried fruits are natural and frequent partners. And while prunes and apricots are often stuffed inside the birds (along with, not uncommonly, fresh sausage), they also go well alongside the bird in a roasting pan. This dish makes a simple, delicious Sunday lunch. I like to soak the prunes in wine before adding. Sometimes I take a few apricots from my jar of them macerating in muscatel (see page 326) and add along with the prunes. Delightful.
1. Place the prunes in a bowl and cover with the wine.
2. Preheat the oven to 400°F/200°C/gas mark 6.
3. Rinse the chicken on the inside as well the outside. Pat dry with paper towels.
4. In a roasting pan, place the chicken breast-side down. Lightly rub with the olive oil and season with salt and pepper. Roast it until golden, about 25 minutes, and then turn the chicken breast-side up. Drain the prunes, reserving the wine. Arrange the prunes around the chicken and drizzle the wine over the top. Dribble in ½> cup/120 ml water around the base. Reduce the heat to 350°F/180°C/gas mark 4 and continue to roast until the chicken is golden and an instant-read thermometer probed in the thigh reads at least 165°F/74°C, about 30 minutes. Remove from the oven and let rest for 10 minutes before carving.
5. Arrange the chicken on a serving platter and surround it with prunes. Ladle the sauce around the sides and serve.