Chicken with Spinach and Pine Nuts

I was looking for an alternative way to cook my roasted chicken when suddenly remembered I once had been brave enough to debone a guinea-fowl. I then said to myself : "If I did it once I can do it again" but this time I decided to try with a chicken. I started my search on the web and found this video, Pepin Debone Chicken Galantine Ballotine, that made the whole process much easier.
Once I had the chicken deboned, the stuffing was a piece of cake: some fresh spinach mixed it with pine nuts. The result: a juicy chicken with an earthy flavor from the stuffing.
Even my son Juan, who usually doesn't eat spinach, served himself three times and would have eaten more if there had been.

Chicken with Spinach and Pine Nuts
Serve 4

Ingredients:
1 medium size Chicken
1kg Fresh Spinach
50g Pine nuts
2 slices of bread
1 glass white wine
1medium size onion
3 tablespoon of Olive oil
salt and pepper

Preheat the oven at 200C°.
Prepare the chicken by washing it and dry it with some kitchen paper. Debone the chicken following Pepin's video .
Steam the spinach, once they are cooked let them cool and keep aside. Put the bread in a food processor and grind it until it has the consistency of fresh bread crumb. Squeeze the spinach and let them drain from their water and chop them. In a bowl mix the spinach, the crumbled bread, the pine nuts. Combine the flavors and season with salt and pepper.
Open the chicken like a butterfly and season it with salt and pepper. Place the spinach mix in the center and close the chicken following Pepin's video.
Chop the onion in big chunks and place it in a roasting pan as a base of the roasting chicken. Add the olive oil and mix well to combine the two ingredients. Place the chicken on the top of the onions in a roasting grill. Roast the chicken for about 1 hour and half. After 30 minutes add the white wine and keep the chicken moist with the sauce of the onions and the withe wine if it tends to get dry. Once the chicken starts to golden brown and it is cooked, remove it from the grill and cover it with aluminum paper. Blend the onion sauce to get a smooth consistency.
Once the chicken is warm, remove the roasting thread and slice it. Place the chicken in your serving plate and pour the onion sauce on top.