Picanton (chicken) stuffed with plums and strawberries in brandy 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 two fingers of water and a good splash of brandy in a saucepan and bring to a boil. When it has boiled for 3 minutes and the alcohol has evaporated, add the leftover fruit from the stuffing and let it boil and reduce the sauce for 2 minutes, lower the heat and after 5 minutes we can add it to the roast.

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