Slow Cooked Chicken Filled With Figs And Marzipan

• 1 2/3 cups dried figs
• 9/16 pound marzipan
• wine Sweet
• 1 chicken
• 7/8 cup dry sherry
• salt to taste

1. Preheat the oven to 160 Celsius.
2. Place the figs into a saucepan and dover with the wine. Cook for 20 minutes and set aside.
3. Drain the figs and mix with the marzipan.
4. Salt the chicken inside and out. Fill with the marzipan and fig mixture, pressing firmly. Some of the stuffing will remain. Truss the chicken to help keep the stuffing in its place.
5. Place the chicken into a baking dish and add the sherry. Add salt to the liquids in the dish. Cover with aluminum foil and bake for 2 hours.
6. Remove the foil and increase the temperature to 200 Celsius. Bake for 30 minutes and turn the chicken. Add the remaining fig mixture to the pan and bake for 30 minutes more.
7. Remove from the oven and serve with the sauce.

dried figs, marzipan, wine sweet, chicken, sherry, salt

Taken from www.yummly.com/recipe/Slow-Cooked-Chicken-Filled-with-Figs-and-Marzipan-632221 (may not work)