Stuffed Chicken with Foie Gras & Dried Fruits

This delicious recipe combines the richness of foie gras with the sweetness of dried fruits for a meal that is sure to impress. The combination of flavours in this dish make it a perfect choice for special occasions.


  • 1 whole chicken, about 2 1/2 lbs.
  • 4 oz. foie gras
  • 2 tablespoons butter
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pine nuts
  • Salt and pepper, to taste


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, combine the foie gras, butter, apricots, cranberries and pine nuts. Season with salt and pepper.
  3. Rinse the chicken and pat dry with paper towels.
  4. Stuff the chicken with the foie gras mixture. Place in a roasting pan and roast for about 1 1/2 hours or until the juices run clear when pierced with a knife.

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