Stuffed Chicken with Pearl Onions and Tomatoes
Coarsely chop liver and heart. Tear bread into small pieces and soak 30 min. in milk. Squeeze bread and mix briefly with Calvados. Peel and chop onion. Combine these ingredients with salt, pepper and parsley. Preheat the oven to 220°C. Stuff and sew up the chicken.
Place the butter in a roasting pan in the oven, middle rack. Add the chicken and roast, occasionally basting. Peel the pearl onions. After about 30 min. add to pearl onions to the chicken. Reduce the heat to 180°C. Rinse and halve the tomatoes. After 45 min. of roasting, add tomatoes cut side down cook for another 15 min. Arrange the chicken, pearl onions and tomatoes and keep warm. Add wine to the pan drippings and let boil. Serve gravy with chicken.