French roast chicken stuffed with fruits and nuts recipe

Ingredients

• 6 chicken Maryland leg quarters (leg and thigh with skin on)
• 10 g 1⁄4 oz dried cep mushrooms
• 4 tablespoons olive oil (plus extra)
• 2 French shallots (peeled and finely chopped)
• 150 g 51⁄2 oz chicken breast fillet, chopped
• 150 g 5 fl oz cream
• 6 dates (chopped)
• 6 dried apricots (chopped)
• 50 g 3⁄4 oz/ 1⁄3 cup hazelnuts
• 10 chives (chopped)
• 6 thin slices prosciutto
• 2 red peppers (sliced)
• 2 green peppers (sliced)
• 300 g 101⁄2 oz cherry tomatoes