Smoked Stuffed Chicken and Purple Potatoes

On Friday evening, there was nothing special to celebrate yet there was a fine dinner waiting for us. I was right, there was Hum Hum in the kitchen?..?Poulet farci?, usually reserved for the festive season??
But, unlike the traditional method, Hum Hum prepared the dish amazingly well, using a smoked chicken. As the chicken has been smoked and cooked in a very slow process, the inner part of the meat was really very tender, moist and so flavorful and crispy on the outside and moreover, it didn?t take much time for the cooking. The brandy flavored stuffing along with purple potatoes and the juicy meat, accompanied with a glass of Bordeaux, Mmmm? it was simply succulent. Thanks to Chef Hum Hum for the yummy feast.
Ingredients (for 4)
1 smoked chicken of about 1 ¼ kg)
2 tbsp oil
1/4 cup Butter and oil (equal quantities)
For stuffing:
500g minced pork meat
Parsley leaves (as much as you want)
200g button mushrooms
1 leek (only the white part)
1 tbsp calvados
½ tbsp Grand Marnier
Freshly ground Pepper
Salt
For Garnishing:
400g g Purple Potatoes

Method:

For the stuffing:
Chop the parsley leaves roughly.
Chop the leek into small pieces.
Clean and chop the mushrooms.
Mix all the ingredients under the stuffing.

Pour 2 tbsp oil in a skillet and stir fry all the ingredients under stuffing on high flame. Cook until done. Taste and rectify the seasoning if necessary. Remove and cool.

Preparing the chicken:
Skin and half-boil the potatoes. Cut into small cubes and keep aside.
Preheat oven to 180°C.

Wash and pat dry the chicken in the inner and the outer sides.

Garnish the chicken with the prepared filling.

Seal the openings (neck as well as the back part) with a kitchen twine and needle.

Place the chicken on an aluminum foiled baking tray.

Salt and pepper the whole chicken on the outside, and apply a mixture of equal quantities of butter and olive oil on the surface of the whole chicken.

Place the potatoes around the chicken.

In the oven for about 15 to 25 minutes. Baste regularly with the cooking juices

Remove and serve after removing the twines from the chicken.

Serve with the stuffing and the potatoes.

A Bordeaux (with moderation) accompanies it well

Note: The potatoes can be substituted with dry fruits or chestnuts.

Minced liver and heart of chicken can be added to the stuffing ingredients along with some Foie gras (liver of duck).

The Grand Marnier and the calvados can be substituted by Port Wine