This is an old French picnic dish—it’s traditionally served at room temperature, but I often serve it warm as a dinner entrée. Adults and kids love it for the wonderful combination of sweet and savoury.
The key to this dish is starting with a good-quality whole free-range chicken, ensuring excellent flavour. Pre-cut thighs or breasts work as well. Traditionally prunes and olives are tucked around the chicken, but I like to change the fruit with the seasons, like early apples or fresh plums in the summer. I’ve also started using quince in the autumn with really beautiful results. If you’re pairing with wine, a good merlot really complements the Mediterranean herbs and the sweetness of the dried plums.
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