Roast Chicken with Chorizo and

Cannelini Bean Stuffing

Serves 4

Preparation: 20 mins

Cooking Time: One and a half hours



Ingredients:

Large Chicken

Olive Oil

2 tbs Paprika

Salt & Pepper

Large bunch of Thyme

400mls white wine

400 mls water

Lemon

For the Stuffing:

410gm can of Cannelini Beans

225gm Chorizo Sausage

Large Onion

4 Garlic Cloves

Thyme leaves

Olive Oil

240gm Sun Drenched Tomatoes (half dried)

AND THIS IS WHAT YOU DO….

1.   Turn your oven to 180°

2.   Have your chicken out at room temperature for at least an hour before cooking.

3.   Meanwhile – prepare the stuffing – chop Chorizo into small pieces and start heating in a frying pan.

4.   Chop onion into small pieces and add to the Chorizo with a little olive oil.

5.   Peel and crush the garlic and add to the pan together with the beans.

6.   Keep stirring and then add a handful of fresh thyme leaves, but not the stalks.

7.   Finally, add the pack of tomatoes and stir well.

8.   Now season the inside of the chicken and fill well, packing it down thoroughly with the bean mixture. Stuff a whole lemon and secure with the parson’s nose.

9.   Season the chicken, add the Paprika and then a drizzle of olive oil and rub well into the outside of the chicken.

10. Place the chicken in a roasting pan together with all the liquid (wine and water) and cover well with foil.

11. Cook for one hour, then remove the foil and cook for a further 30 minutes.

12. Remove the chicken, and then heat the juices adding the juice from the lemon. When thoroughly heated and mixed, pour into a jug.

13. Spoon the stuffing into a separate bowl, cut the chicken into sections and then arrange these around the bowl on a large platter.

14. Drizzle some of the gravy on the chicken pieces and a couple of spoonfuls on top of the stuffing.  Bon Appetit!