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1
Wash and pat dry the chicken.
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2
Set aside.
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3
Rinse the wild rice and bring it to a boil in a medium pot of ample salted water over high heat.
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4
Reduce the heat and simmer for about 25 minutes, until al dente.
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5
Remove from the heat and drain into a colander.
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6
Steam the spinach.
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7
Remove from the heat, cool, and coarsely chop.
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8
Drain the spinach very well in a colander for 1 hour, squeezing to get as much of the liquid out as possible.
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9
You should have about 1/2 cup spinach.
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10
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat add the onion and saute until wilted, about 5 minutes.
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11
Combine the spinach, onion, wild rice, walnuts, nutmeg, feta, and raisins in a medium bowl.
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12
Season with salt and pepper to taste.
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13
Add 1 tablespoon olive oil and mix well.
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14
Preheat the oven to 375F.
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15
Wash and pat dry the chicken.
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16
Rub it with the remaining tablespoon olive oil and season with salt and pepper to taste.
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17
Fill the cavity of the chicken with the spinach mixture.
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18
Place the chicken on a rack in a shallow baking pan and roast for 15 minutes.
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19
Reduce the oven temperature to 350F, pour the wine over the chicken, and add 1/2 water to the pan.
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20
Continue roasting the chicken for about 45 minutes, until browned and the juices run clear when the chicken is pierced in the thigh.
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21
Baste 2 or 3 times with the drippings as the chicken roasts.
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22
Remove, cool slightly, spoon out the filling, and serve the chicken with the vegetables on the side.
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23
Remove skin from the chicken before serving.
