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Main party dish and, above all, Christmas. The Penedès chicken is roasted whole, stuffed with plums and pine nuts and washed down with stale wine and a dash of cognac. Slow cooking—two and a half long hours in the oven—allows the skin to remain golden and crispy while the meat is flavored with cinnamon, bay leaf and chopped liver with chocolate added at the end. The thick suquet becomes the ideal accompaniment to a mixed bowl or a celebratory rice.
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