Young Chickens with Apricot-Fig Stuffing (Poussins Farcis aux Abricots et Figues Sèches)

Course Main Dishes

Ingredients in this Recipe

1 garlic clove, minced
1 Tbs. unsalted butter
1 tsp. salt
1/2 cup apricot jam
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 large yellow onion, minced (about 1 cup)
1/4 cup minced fresh rosemary
1/4 cup minced fresh sage
2 cups boiling water
2 Tbs. balsamic vinegar
2 tsp. freshly ground pepper
3 Tbs. minced fresh thyme
4 to 5 cups sliced or cubed 2 day old baguette, pain au levain or any combination of coarse country breads
4 young chickens or Cornish hens, each 1 to 1 1/4 lb.

See Full Recipe at Williams-Sonoma