I found this recipe in the 2010 calendar from GoodFood magazine. I hadn't seen a chicken stuffed with cream cheese before, and I am glad I tried it because it's delicious!
400 g shallots
2 finely shopped celery sticks
3 finely chopped garlic cloves
handfull flat-leaf parsley, finely chopped
175 g Philadelphia garlic & herbs
a raw chicken
100 ml white wine
200 ml chicken stock
Finely chop three of the shallots, slice the rest.
Soften the chopped shallots, celery and garlic. Mix with the parsley, Philadelphia, salt and pepper. Spoon the filling under the skin of the chicken. Rub a little oil or melted butter nto the skin and season.
Soften the sliced shallots. Pour in the wine and simmer until almost evaporated. Pour in the stock and bring to the boil. Pour into an ovenproof dish and sit the chicken on top. Roast at 200°C for 1 hr 10 mins, covering the chicken with foil after 30 mins.
remove the chicken and let it rest. Tip the stock and onions into a casserole and bring to the boil. Stir in some double cream and season.
Serve the chicken and gravy with peas, spring greens and your choice of potato.