Christmas needs a whole bird on the table. This is so that a cherished family member or at least one trusted to handle knives can carve it . This delicious stuffed chicken recipe will be one to treasure during the festive season.
1 large chicken, about 2kg
1 heaped tsp paprika
400ml white wine
For the chorizo stuffing
150–200g chorizo, cubed
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
Bunch of thyme sprigs
2 x 400g tins cannellini beans, drained and rinsed
200g semi dried tomatoes in oil
Salt and freshly ground black pepper
Preheat the oven to 180°C/Gas 4.
First make the stuffing: Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden.
Add the onion and cook for a minute or two until softened, then add the garlic. Cook for a further couple of minutes before adding the leaves from 3 thyme sprigs.
Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.