2 boned young chickens
4 tablespoons oil
3 shallots
1 glass white wine
6 tablespoons broth
Salt, pepper
Stuffing
125 g boned Jerte cherries
250 g minced meat
2 bread slices soaked in milk
2 eggs
30 g pine seeds
30 g pistachios
30 g hazelnuts
1/2 apple
Salt, pepper

Mix the minced meat with the whipped egg and the bread slices soaked in milk, season and knead so that all ingredients are well-mixed.
Mince half of the tree nuts and add to that mixture together with the boned cherries. Fill the chicken, sew the openings so that they keep their form. Season and fry lightly in oil. Remove. In the same oil, fry the peeled and minced shallots and when they get brown, add the chickens, sprinkle with the wine and the broth and cook with the lid on for about an hour, turning around sometimes and sprinkling with the sauce. Check if well-cooked, beat the sauce and add the other nuts and cherries. Serve the chickens halved with their sauce.