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1
We must first prepare the stuffing.
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2
Slice the onion and peppers into small pieces.
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3
Put water to boil, and when it is hot, put in the tomatoes. Boil the tomatoes for half a minute. Remove the water and cool the tomatoes with cold water.
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4
Peel the tomatoes and chop them.
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5
Mix the ground meat.
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6
Season the meat with a tea spoon of thyme and basil.
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7
Add salt and spanish pepper to the meat.
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8
Put a pan to heat with two tablespoons of olive oil.
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9
Take the chopped vegetables and cook until the onion is cooked. Mix with the meat and cook over low heat. Stir occasionally to mix well the vegetables and meat.
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10
Cut the truffle into thin slices. Reserve half.
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11
When meat is ready, turn off the kitchen and put half of the truffle in the stuffing. Mix well and let stand.
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12
Once the filling is cool, we take the chicken and check if it is clean.
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13
Mix half the dates and dried apricots with the stuffing and fill the chicken with the mixture.
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14
With kitchen string, close the chicken.
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15
Put a spoon of olive oil in a cooking pot and heat. When the oil is hot, place the chicken and brown lightly on all sides. Be very careful as olive oil can burn if not done with caution.
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16
When lightly browned, reduce heat to a minimum and season the chicken with salt and spanish Peppers. Place in the cooking pot the truffles, dates and dried apricots that we reserved previously.
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17
Pour the white wine over the chicken, cover the pot and slow cook for 45 minutes to an hour.
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18
Turn the chicken every 10 minutes so it cooks well.
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19
Once cooked through, put the chicken on a plate and make a sauce using all the liquid left in the pot, along with the truffle, dates and apricots.
