Mirabelle Plum and tarragon-stuffed Chicken

Ingredients: 

6 free-range chicken breasts
2 minced shallots 
2 T. olive oil 
1 t. apple cider vinegar 
1 bay leaf 
4 sprigs fresh tarragon 
Salt, pepper 
2 C. pitted, halved plums


Procedure:

Start by making a simple chicken stock to deepen the flavor of the sauce: sauté 1 carcass or 5 wings and optional 1/2 onion, carrot and celery in a non-stick pan till browned on all sides. Drain excess fat and deglaze with 1/4 C dry white wine. Cook 2 minutes, then cover with cold water. Add 2 bay leaves, 2 sprigs of thyme and reduce over high heat till 1-2 cups liquid remain. Strain and reserve stock.

For the plum filling, gently cook shallots covered in 2 tablespoons olive oil, about 10 minutes with no browning. Add all other ingredients except for tarragon and simmer 5 minutes covered, 5-10 minutes uncovered to evaporate some of the liquid. Add chopped tarragon at the end of cooking. Be sure to test for a good balance of sweet and sour before using.

Place 6 skinless chicken breasts skin side down, flatten fatter half if necessary for rolling with meat tenderizer, and tuck cooked plums and shallot into cavity between filet and underside. Reserve more plums for sauce. Season, roll up and place in smallish oiled baking dish that will only snugly hold all the rolled breasts. 

Cover with sauce:
Meanwhile, make a sauce with 1 C. cream, 1 C. chicken stock and extra chicken stuffing. Bring to simmer, season, and pour over chicken, and place in oven to bake, about 15-20 minutes at 350 F. Sauce should be simmering in dish, but not boiling or chicken will start to unravel. Remove chicken from sauce and cool 3 minutes before slicing and placing back in hot sauce (check a piece from the center to ensure doneness.)