- Prep time 25 minutes
- Total time 2 hours & 40 minutes
- Portion size 5 servings
In small skillet, melt butter over medium heat. Add pancetta; cook, stirring often, 2 to 3 minutes. Add shallot; cook until softened, about 5 minutes. Add wine; simmer until reduced by half, 2 to 3 minutes. Remove pan from heat; let cool.
In bowl, using hands, combine pancetta mixture with bread crumbs, orange zest and juice, figs, sage and egg. Season with salt and pepper.
Preheat oven to 325°F. Remove giblets and neck from chicken, if necessary (discard or set aside for another use). Season cavity with salt and pepper; pack with stuffing. Tie legs together with butcher’s twine; tuck wings under back. Rub chicken with butter. Place breast side up in roasting pan or large baking dish. Place potatoes around chicken in pan. Drizzle broth over potatoes and sprinkle with half the sage.
Roast until instant-read thermometer inserted in thigh registers 180°F, about 2 hours. Transfer to plate; tent with foil and let stand for 10 minutes.
Meanwhile, in saucepan, bring cognac and cooking juices from chicken to boil over medium heat. Simmer until gravy has reduced by half, about 5 minutes. Add cream, nutmeg and remaining
sage; bring to boil. Remove from heat. Serve chicken with stuffing and gravy. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Nutritional facts PER EACH OF 5 SERVINGS
- Iron 4.1 mg
- Fibre 4 g
- Sodium 500 mg
- Sugars 13 g
- Protein 51 g
- Calories 845
- Total fat 53 g
- Cholesterol 255 mg
- Saturated fat 27 g
- Total carbohydrate 40 g