Pollo Catalan
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 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 1/2lb) chicken
- 1 teaspoon ground cinnamon
- 3⁄4 cup sherry wine (Amontillado recommended)
- 4 tablespoons heavy cream
- salt and pepper
Directions
- Preheat oven to 375 degrees.
- Combine bread crumbs with 1/4 cup of the pine nuts, egg and thyme.
- If necessary, halve and stone the peaches.
- Dice one peach into small pieces and stir into the bread crumb mixture.
- Season with salt and pepper as desired.
- Spoon the stuffing into the neck cavity of the chicken and secure the skin firmely over it.
- Place the chicken in a roasting pan.
- Sprinkle the cinnamon over the chicken.
- Cover loosely with foil and bake for 1 hour, basting occasionally.
- Remove the foil and spoon the sherry over the chicken.
- Cook for 30 more minutes, basting with the sherry until the juices run clear when the chicken is pierced.
- Sprinkle the remained pine nuts over the peach halves and place in an ovenproof dish.
- Bake these with chicken for the final 10 minutes of cooking time.
- To serve, place chicken on serving platter and arrange the peach halves around it.
- Skim any fat from the juices in the roasting pan, stir in the cream and heat gently.
- Serve this with the chicken.
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