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One day, when I was lounging around the house, I stumbled across Gordan Ramsay's Ultimate Cookery course and found myself watching one episode after another. I only knew Chef Ramsay as the foul-mouthed angry chef from "Hell's Kitchen," but after watching his cooking course, I realized that he is actually very talented. In his show, he showcases 100 recipes that he claims you can stake your life on. I decided to put his claim to the test and prepared his roasted chicken with chorizo stuffing. After watching the video and preparing the dish myself, my respect for Gordon Ramsay has reached another level; the dish is just that good.
Recipe
Roasted Chicken with Chorizo Stuffing
Ingredients
- 1 teaspoon olive oil
- 6 ounces chorizo sausage diced
- ½ onion diced
- 2 cloves garlic minced
- ½ cup sun dried tomatoes half-dried
- 14 oz cannellini beans rinsed and drained
- 1 teaspoon fresh thyme
- 1 whole chicken 4-5 lbs
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon paprika
- salt and pepper
- 1 cup white wine
- 1 cup water
- 4 sprigs thyme
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a saute pan over medium-high heat. Add chorizo and saute until browned, about 3-4 minutes. Add onion, garlic, sun-dried tomatoes, beans, and thyme. Season with salt and pepper. Reduce heat to medium and cook until vegetables have softened about 7-8 minutes. Remove from heat.
- Rinse chicken and pat dry with paper towels. Stuff the cavity with the sausage mix. Place the lemon in the cavity and tuck the legs together to hold the stuffing and lemon inside.
- Rub olive oil on the outside of the chicken. Season with paprika, salt, and pepper. Place chicken in a roasting pan. Pour wine and water in the pan with the thyme sprigs. Cover the chicken with aluminum foil and roast the chicken for 1 hour.
- Remove foil and continue cooking the chicken for 30 minutes or the internal temperature reads 160 degrees F. Remove chicken from the oven and let rest for 15 minutes.
- Remove the lemon and stuffing the cavity. Cut the lemon in half and squeeze the juice into the cooking juices. Strain and skim the fat.
- Break down the chicken, cutting the breast, thighs, and drumsticks. Drizzle the strained juices onto the chicken and stuffing. Serve.
**Helpful tips and common mistakes
For anyone looking for a turkey substitute for Thanksgiving, this roasted chicken with chorizo stuffing is the perfect dish! You have your stuffing and meat in one dish, cutting your prep and cooking time.
Start by making the stuffing for the chicken. Just by looking at the list of ingredients, you know it's going to be incredibly tasty. Sundried tomatoes, chorizo, cannellini beans, and thyme, I mean, how can you go wrong? For this recipe, make sure to buy smoked, fully-cured chorizo and not the uncured kind. If you're not a fan of chorizo, substitute with another type of sausage, preferably spicy! Simmer all of the ingredients together until the vegetables are tender and stuff the chicken along with a lemon.
I'll admit, I've always been hesitant to prepare any stuffed meats because of the horror stories I've heard. Now I know that if you stuff the chicken with warm stuffing, the chicken will not dry out (this also applies to stuffed turkey).Thanks, Gordan!
Roast the chicken for one hour covered and another 30 minutes uncovered. Once the internal temperatures reach 165 degrees, rest the chicken for 15 minutes, allowing the juices to permeate throughout. For the final touch, squeeze that lemon with the delicious chicken juices and drizzle that on top.
Just by the stuffing alone, I knew that this dish would be a winner. The sweet and tart sun-dried tomatoes with the spicy chorizo and hearty beans served with perfectly seasoned, juicy chicken is the perfect dinner. Drizzling the au jus on top rounds out the dish by adding back the natural juices into the food. Gordon Ramsay, you were right, I can stake my life on this recipe.
For more chicken inspiration check out this spicy chicken pilaf recipe!
Warren Henson says
This recipe was awesome I will use it often and pass it on
cma0425 says
That's great! So glad you enjoyed it
Monika says
Which wine did you use? Or which wine is good for this dish?
cma0425 says
I like to use a Chardonnay. The bolder flavors of a Chardonnay pair well with the bold flavors of the chorizo.
Anna says
I have a cover for my roasting pan, do I still need the aluminum foil? I've done the recipe as written before and it was AMAZING! I find it wasteful to use aluminum foil when I don't have to but I don't want to mess up the recipe.
cma0425 says
No, a cover should work just fine! So glad the recipe was a success!
Kokok says
Does it have to be a particular type of wine or can it be which ever one?
cma0425 says
I would choose a semi-dry, richer white wine like Chardonnay but as long as it's not a sweet wine like a muscato or dessert wine, it should be fine! And they always say, cook with a wine you would drink not just the cheapest one.
Hakartaw Blu says
What can I replace the wine with if I don’t want wine in it?
cma0425 says
I would use chicken stock!
Rick says
Great recipe, especially the stuffing. I found this through Gordon Ramsay's show, too, and was happy to see that you organized the ingredients and procedure! I made extra stuffing to use in an omelette with goat cheddar... So good!
Cherry on My Sundae says
What a great idea, I have to try that omelette! Sounds amazing.
Matt says
Thanks for compiling this recipe! My wife can't eat beans - is there anything we can use as a replacement in the stuffing?
Cherry on My Sundae says
You could try using potatoes, diced small, or even bread for more of an actual stuffing! If you use bread, I would toast them and then add it to the sausage mixture after the sausage is cooked. For potatoes, go ahead and cook them with the sausage mixture, simmering until tender. Let me know if you have any other questions!
Sally says
LOVE this recipe. I’ve made it several times and yes once I tried to make it with ground chorizo sausage - don’t do it as it was a mistake. This time I added celery to my stuffing mix and toasted pine nuts for a twist. Always turns out great. Everyone always raves about it. Thank you for posting
Christine Ma says
So glad you enjoy the recipe! I love the idea of adding celery and pine nuts.