Pollo Catalan

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup fresh whole wheat bread crumbs
• 1/2 cup pine nuts
• 1 small egg, beaten
• 4 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
• 4 fresh peaches or 8 canned peaches, halves or 8 pears
• 1 (5 1/2 lb) chicken
• 1 teaspoon ground cinnamon
• 3/4 cup sherry wine (amontillado recommended)
• 4 tablespoons heavy cream
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine bread crumbs with 1/4 cup of the pine nuts, egg and thyme.
• 3 if necessary, halve and stone the peaches.
• 4 dice one peach into small pieces and stir into the bread crumb mixture.
• 5 season with salt and pepper as desired.
• 6 spoon the stuffing into the neck cavity of the chicken and secure the skin firmely over it.
• 7 place the chicken in a roasting pan.
• 8 sprinkle the cinnamon over the chicken.
• 9 cover loosely with foil and bake for 1 hour, basting occasionally.
• 10 remove the foil and spoon the sherry over the chicken.
• 11 cook for 30 more minutes, basting with the sherry until the juices run clear when the chicken is pierced.
• 12 sprinkle the remained pine nuts over the peach halves and place in an ovenproof dish.
• 13 bake these with chicken for the final 10 minutes of cooking time.
• 14 to serve, place chicken on serving platter and arrange the peach halves around it.
• 15 skim any fat from the juices in the roasting pan, stir in the cream and heat gently.
• 16 serve this with the chicken.