Ingredients and method may vary slightly on live TV show
1 x 1.6kg free range chicken
2 tbsp olive oil
1 large onion, finely sliced
1 tbsp smoked paprika
4 chorizo sausages, cut into chunks
200ml chicken stock
2 x 400g tin chopped tomatoes
2 x 400g tin cannellini beans
A pinch of sugar if needed
2 tbsp chopped parsley
For parmesan polenta
350ml chicken stock
250g instant polenta
75g grated parmesan
Salt and pepper
Preheat the oven to 220c. Place the chicken on a roasting tray and roast for 30 minutes until the skin is golden brown.
Whilst the chicken is colouring, add the olive oil to a deep casserole dish. Fry the onions and chorizo for 5 minutes.
When the chorizo has taken on some colour, stir in the smoked paprika. Cook for 30 seconds then pour in the stock and tinned tomatoes. Simmer gently for 5 minutes.
Once the chicken is golden brown remove it from the oven and place it on top of the sauce. Cover it with a lid.
Reduce the oven temperature to 180c then place the casserole dish into the oven and roast the chicken for 1 hour.
After 1 hour, remove from the oven, take the chicken out and place on a board. Leave to rest for 10 minutes . Place the sauce on the hob and add the beans. Allow them to warm through, then season the sauce and scatter over the parsley.
Bring the milk and stock to the boil. Add the polenta and whisk until thickened. As it comes to the boil again take care as it will spit at you. Keep stirring for 4 minutes then remove from the heat and stir in the butter and parmesan, season with salt and pepper.
Carve the chicken and serve with the sauce and creamy polenta.