Aimer faire plaisir à ceux qu'on aime

Ingredients

• 60 ml (1/4 cup) re­d onion, chopped
• 2 garlic cloves, chopped
• 500 ml (2 cups) spinach, chopped
• 60 ml (1/4 cup) pecan pieces
• 1 sausage of your choice (without casings)
• 250 g (8 oz) Saint-Paulin from here, diced and rind removed
• Salt and ground pepper
• 1 whole chicken
• 4 clementines, halved
• 85 ml (1/3 cup) white wine
• 500 ml (2 cups) water
• 30 ml (2 tbsp.) flour
• 15 ml (1 tbsp.) butter, at room temperature

Preparation

Preheat oven to 375°F (190°C).

Combine the red onion, garlic, spinach, pecans and sausage meat. Add two-thirds of the cheese and season.

Place the chicken in a baking dish. Fill the chicken cavity with the cheese stuffing. Arrange the clementines around the chicken, and pour the wine and water over the chicken.

Bake at 375°F (190°C) for 1 hour and 15 minutes or until cooked.

Mix the flour and butter to form a paste (beurre manié). Pour the cooking juices from the chicken into a small saucepan, bring to a boil and add the beurre manié, while stirring with a whisk. Simmer to thicken the sauce.

Melt the leftover cheese in the sauce and serve with the chicken and stuffing.