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Chicken With Saint-Paulin From Here Stuffing and Clementines

Chicken With Saint-Paulin From Here Stuffing and Clementines

6 portions


  • 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


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  • 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.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines