Picanton (chicken) stuffed with red plums and strawberries in garlic, lemon and parsley sauce

Preheat the oven to 180°. While it is heating, wash, peel and slice the potatoes. We put them as a bed in the tray where we will roast the poussin, the corncob cut in 4 slices and the apple cut in 4 pieces. Add salt, pepper and a dash of AVOE.

Cut the peppers and onion into not too thin strips. When the potatoes in the tray are slightly cooked, remove them and add the vegetables. Put them back in the oven

Wash and cut the fruits into small pieces and mix well. Once well mixed, fill the poussin previously seasoned with salt and pepper and set aside.

Put salt, garlic and parsley in a mortar and pestle, crush well, once we have a kind of paste add the juice of a lemon and a dash of white wine, mix.

When we see that the vegetables are softening, remove the tray from the oven and add the poussin.

Halfway through roasting the PICANTON, sprinkle everything with the mixture from step 4, and put it back in the oven until the chicken is completely roasted.