While I already have a wine in mind for this dish, it's always fun to see what others suggest. The whole chicken is rubbed with Seville oranges, cumin, salt and pepper and stuffed with the spent orange wedges, garlic cloves and fresh oregano. After browning in oil, it's placed on a rack and roasted, the roasting pan being filled with chicken stock, Seville orange juice and some more garlic and oregano. The carved bird is served with the degreased and slightly reduced pan juices. Haven't decided on a side yet, though beans and rice have a certain appeal.
What would you suggest I uncork and pour?