3 lb Roaster chicken
6 tb Dry sherry wine
Salt to taste
1 tb Ground cinnamon
1/2 c  Pine nuts
2 tb Sugar
1/2 c  Butter
1/4 c  Raisins
2 tb Flour
1/4 c  Blanched slivered almonds

Quarter chicken, carefully removing any lumps of fat from body cavity. Put
chicken pieces in a pan with just enough salted water to cover and cook
gently, covered, until chicken is tender. This will take 45 minutes or
more, depending on the quality of the chicken. Meanwhile, grind pine nuts
finely in an electric blender or food processor. In a small pan, melt 6
tablespoons butter and saute ground nuts until a rich golden color. Drain
chicken pieces, reserving cooking liquid, and return them to the pan. Cover
and keep hot. Melt remaining butter in a small pan. Stir in flour and cook,
stirring constantly, to a golden brown, nutty roux. Gradually add 1 1/4
cups reserved chicken liquid, stirring vigorously to prevent lumps forming.
Bring to simmering point, stirring. Add nuts and their butter, the sherry
and cinnamon mixed with sugar. Mix well and bring to a simmering point once
more. Pour over chicken pieces and cook gently, covered, for 15-20 minutes
longer. Finally, stir in raisins and slivered almonds. Taste for seasoning,
adding a little more salt if necessary. Simmer for 5 minutes and serve.