Roast Chicken Stuffed with Brie, Sundried Tomato and Yellow Peppers

As promised in my Facebook "sneak preview" here's the recipe. Somehow even though we are technically still in "summer", it's chilly enough for me that I feel we are already in "autumn"...even the light and angle of the sun has changed. Though I love autumn and the changing of the leaves & great colors I am sad to see summer gone so quickly as I am definitely a summer / beach person. (Why on earth then, do I live in a northern climate ? Hmm..hopefully that will change sooner than later!). All this bla bla bla just to say that with autumn, my recipe repertoire will change. From BBQ's, light salads and summer cold soups and veggies, to a slightly "warmer" fare, such as roasts, more root vegetables and stews as well as heartwarming soups. Of course I will still use my BBQ as I do all winter long - even in a snow storm ! So, here is the first of my "autumn" recipes to warm your heart.

Roast Chicken Stuffed with Brie, Sundried Tomato
and Yellow Peppers. Ready to go in the oven !

Time: 2 hours (more or less)
Effort: Easy
Serves: 4

1 medium sized roasting chicken
1 long, sweet yellow pepper seeded, top cut off and cut into 4 strips
4 large sundried tomatoes packed in oil
1 large wedge of brie (cheese), rind trimmed off
1/4 cup quinoa
2-3 tbsp olive oil
1 tbsp dried rosemary
salt, coarse pepper
1/4 cup dry white wine

Heat oven to 395o. Take a medium to large roasting pan and drizzle the olive oil on the bottom. Take the whole chicken and cut straight down the back so that you can flatten it with your palms. At the base of the breast (where it meets the opening of the chest cavity) lift the breast skin and push your fingers inside so that you make another cavity or pocket between the breast meat and the skin - gently so that you don't rip the skin. You can go as far as the sides of the legs. Place the chicken in the roasting pan, chest facing upward. Make 4 large slices out of the brie and slip 2 slices on either side of the new pockets you just made. Top each side with 2 sundried tomatoes and 2 strips of yellow pepper. Close the opened pockets at the base with a toothpick. Sprinkle salt, pepper, quinoa and rosemary generously all over the chicken and into the roasting pan. Roast uncovered until the chicken is well cooked and quite browned. (Approximately 1 1/2 hours, give or take). Remove chicken from roasting pan and add white wine. With a metal spoon scrape the bottom of the pan so that it mixes well with the wine, taste and perhaps add more seasoning. Return to oven to keep warm.
Just out of the oven!