Spiced Roast Chicken

• 1 (3 1/2 lb.) chicken
• 2/3 c. Marsala
• 1 onion, chopped
• 4 oz. mushrooms, chopped
• 1 c. grated carrots
• 2 tsp. chopped fresh thyme
• 1 egg, beaten
• thyme and watercress sprigs
• 1 Tbsp. margarine
• 2 Tbsp. olive oil
• 1 tsp. Garam Marsala
• 1 c. grated parsnips
• 1/4 c. minced walnuts
• 1 c. fresh white bread crumbs
• salt and pepper to taste

1. Prepare Stuffing:
2. Preheat oven to 375u0b0.
3. In large saucepan, heat olive oil.
4. Add onion and saute for 2 minutes or until soft. Stir in Garam Marsala and cook 1 minute.
5. Add mushrooms, parsnips and carrots.
6. Cook, stirring, for 5 minutes.
7. Remove from heat; stir in walnuts, fresh thyme, bread crumbs, egg and salt and pepper.

chicken, marsala, onion, mushrooms, carrots, thyme, egg, thyme, margarine, olive oil, garam marsala, parsnips, walnuts, fresh white bread crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644148 (may not work)