Chicken stuffed with Mushrooms, Raisins and Prunes

Soak the dried mushrooms in warm water for 15 minutes until softened, then drain and chop finely.

Rinse the rice under cold water until the water runs clear, then set aside.

Heat the butter in a large skillet over medium heat, then add the chopped mushrooms and sauté for 3 minutes until fragrant.

Add the rice to the skillet and stir constantly for 2 minutes to coat with butter, then add equal quantities of raisins and prunes.

Pour enough water into the skillet to cover the rice mixture by about 1 inch, season with salt and pepper, then bring to a boil.

Reduce heat to low and simmer the rice mixture covered for 15 minutes until the liquid is absorbed and rice is tender.

Remove the rice mixture from heat and let cool slightly, then season with additional salt and pepper to taste.

Pat the chicken dry with paper towels, then carefully stuff the cavity with the cooled rice and mushroom mixture until loosely filled.

Melt the remaining butter in a large roasting pan over medium-high heat, then place the stuffed chicken breast-side up in the pan.

Sear the chicken on all sides for 5 minutes until the skin is golden brown.

Cover the roasting pan with foil and roast in a preheated 375°F (190°C) oven for 50 minutes, then remove foil and roast uncovered for 5-10 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Let the chicken rest for 5 minutes before carving and serving with pan juices spooned over the top.