DLM Pollo Ripieno

1 DLM Pollo Ripieno (Italian-style stuffed whole chicken)
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
Salt and pepper to taste
1 cup dry red wine

Preheat oven to 350°F. Place chicken in a small roasting pan or appropriate baking pan. Drizzle liberally with olive oil and season with salt and pepper. Roast until the temperature of the stuffing reaches 160°F (about 15-20 minutes per pound). Pour red wine over the chicken and baste during the last 20 minutes of cooking time.

Remove from oven and let rest for at least 10 to 15 minutes. Cut kitchen twine off and carve. Serve with a little of the pan juice.

Makes 4 — 6 servings

Allergy Warning: Contains wheat