Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans Recipe

Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans is a flavorful twist on the classic roast chicken. This recipe combines the smoky and spicy notes of chorizo with the creamy texture of cannellini beans, creating a hearty and satisfying stuffing. The result is a succulent roast chicken with a Mediterranean flair, perfect for family dinners or special occasions.

What is Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans?

This dish features a whole chicken filled with savory stuffing made from diced chorizo sausage, cannellini beans, sun-dried tomatoes, and aromatic herbs. The stuffing not only infuses the chicken with rich flavors but also serves as a delicious side dish. Roasting the chicken with white wine and fresh thyme enhances its moistness and adds depth to the overall taste.

Other Gordon Ramsay Recipes

• Gordon Ramsay’s Lobster Spaghetti
• Gordon Ramsay Chicken Tikka Masala
• Gordon Ramsay Crab Cakes
• Gordon Ramsay Parmesan Risotto
• Ina Garten Roast Chicken

Reasons to Try This Recipe

• Unique Flavor Combination: The blend of chorizo and cannellini beans offers a delightful mix of smoky, spicy, and creamy textures.
• Moist and Tender Chicken: Stuffing the chicken helps retain its juices, resulting in a succulent roast.
• One-Pan Meal: The stuffing doubles as a side, simplifying meal preparation and cleanup.
• Impressive Presentation: This dish makes a stunning centerpiece for any dining table.
• Versatile Pairings: Complements a variety of sides, from roasted vegetables to fresh salads.

Ingredients Needed to Make Gordon Ramsay’s Roast Chicken Stuffed with Chorizo

• For the Stuffing:
  • 1 tablespoon olive oil
  • 6 ounces chorizo sausage, diced
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • 14 ounces (1 can) cannellini beans, rinsed and drained
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
• For the Chicken:
  • 1 whole chicken (4-5 pounds)
  • 1 lemon, halved
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup white wine
  • 1 cup water
  • 4 sprigs fresh thyme

Instructions to Make Gordon Ramsay’s Roast Chicken Stuffed with Chorizo

Step 1: Prepare the Stuffing

• Preheat the oven to 350°F (175°C).
• Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.
• Add the diced chorizo and cook until browned about 3-4 minutes.
• Stir in the finely chopped onion and cook until softened approximately 2-3 minutes.
• Add the minced garlic and cook for an additional minute.
• Mix in the chopped sun-dried tomatoes, rinsed cannellini beans, and fresh thyme leaves.
• Season with salt and freshly ground black pepper to taste.
• Cook for another 2 minutes, then remove from heat and set aside.

Step 2: Prepare the Chicken

• Rinse the whole chicken under cold water and pat dry with paper towels.
• Season the cavity of the chicken with salt and pepper.
• Stuff the cavity with the prepared chorizo and cannellini bean mixture.
• Place half of the lemon inside the cavity to secure the stuffing.
• Tie the chicken legs together with kitchen twine to keep the stuffing in place.
• Rub the outside of the chicken with 1 tablespoon of olive oil.
• Season the exterior with paprika, dried oregano, salt, and freshly ground black pepper.

Step 3: Roast the Chicken

• Place the stuffed chicken, breast-side up, on a roasting rack set in a roasting pan.
• Pour 1 cup of white wine and 1 cup of water into the bottom of the roasting pan.
• Add 4 sprigs of fresh thyme and the remaining half of the lemon to the liquid in the pan.
• Cover the chicken loosely with aluminum foil.
• Roast in the preheated oven for 1 hour.
• Remove the foil and continue roasting for an additional 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
• Once the chicken is fully cooked, remove it from the oven and tent loosely with foil. Let it rest for at least 15 minutes before carving to retain juices.

Step 4: Prepare the Sauce

• While the chicken rests, pour the pan juices into a small saucepan, discarding the thyme sprigs and lemon.
• Bring the juices to a gentle simmer over medium heat, stirring occasionally.
• Squeeze the roasted lemon halves into the sauce, being careful to catch any seeds.
• Adjust the seasoning with salt and freshly ground black pepper to taste.
• For a thicker, more concentrated sauce, let it simmer for 5-7 minutes, allowing it to reduce slightly.
• If a richer texture is desired, whisk in 1 tablespoon of unsalted butter just before serving to give the sauce a velvety finish.
• Once the sauce reaches your preferred consistency, remove from heat and strain (if desired) for a smoother texture.
• Drizzle over the carved chicken and stuffing, or serve on the side for dipping.

Step 5: Serve

• Carve the roast chicken and serve with the flavorful chorizo and cannellini bean stuffing.
• Drizzle with the lemon-infused pan sauce for added moisture and depth of flavor.
• Enjoy with your favorite sides for a complete meal.

What Goes Well With Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans?

Garlic Mashed Potatoes

Creamy mashed potatoes provide a buttery, smooth contrast to the smoky and savory flavors of the chicken.

Roasted Vegetables

Oven-roasted carrots, Brussels sprouts, or zucchini complement the richness of the dish with a slight caramelized sweetness.

Crispy Roast Potatoes

Golden, crispy potatoes roasted with rosemary and garlic add an extra layer of texture and flavor.

Steamed Green Beans

A fresh and simple side that balances the bold, spiced chorizo stuffing.

Crusty Bread

Perfect for soaking up the delicious pan juices and lemon-infused sauce.

Key Tips for Making Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans

Choose the Right Chicken

Opt for a free-range or organic chicken for the best flavor and texture.

Don’t Overstuff the Chicken

Leave some space in the cavity to ensure even cooking and proper air circulation.

Baste for Extra Juiciness

Baste the chicken with the pan juices every 30 minutes to keep the meat moist.

Use a Meat Thermometer

Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C) at the thickest part.

Rest the Chicken Before Carving

Letting the chicken rest for at least 15 minutes before carving allows the juices to redistribute, keeping the meat tender and flavorful.

Creative Variations of Gordon Ramsay’s Roast Chicken

Spicy Chorizo Stuffing

Use hot chorizo or add red pepper flakes for an extra kick.

Mediterranean Twist

Incorporate black olives and feta cheese into the stuffing for a Greek-inspired variation.

Creamy Cannellini Bean Sauce

Blend some of the stuffing with a splash of cream for a thicker, richer sauce to drizzle over the chicken.

Herb-Infused Roast Chicken

Rub fresh rosemary, thyme, and sage under the chicken skin for a fragrant, herbal aroma.

Wine-Poached Chicken

Instead of roasting, poach the chicken in white wine and broth for a unique cooking method that locks in moisture.

Storage Guidelines for Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans

Refrigeration

Store leftover chicken and stuffing in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze leftover chicken and stuffing in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes, adding a splash of broth or pan juices to prevent dryness.

FAQs

Can I use boneless chicken instead of a whole chicken?

Yes! You can use chicken thighs or breasts and stuff them individually before roasting. Adjust cooking time accordingly.

What can I use instead of chorizo?

If you prefer a milder flavor, substitute chorizo with Italian sausage, pancetta, or turkey sausage.

Can I make this dish ahead of time?

Yes! Prepare the stuffing a day in advance and refrigerate. Stuff and roast the chicken just before serving.

What type of wine pairs well with this dish?

A dry Sauvignon Blanc, Pinot Grigio, or light-bodied red wine like Pinot Noir pairs beautifully with the rich and smoky flavors of the dish.

Final Words

Gordon Ramsay’s Roast Chicken Stuffed with Chorizo and Cannellini Beans is an impressive, flavor-packed dish that brings together smoky chorizo, creamy beans, and succulent roasted chicken. Whether served for a Sunday roast, holiday gathering, or special dinner, this dish is guaranteed to impress. Try this recipe today and enjoy a restaurant-quality meal in your own home!

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