Chorizo sausage 150g, onion one, fresh thyme thyme, cannellini bean white lentils canned, sun dried vine tomatoes oil stained small tomato 100g, lemon one, garlic six petals, olive oil, salt, black pepper, paprika paprika (is one Kind of sweet pepper powder, the spicy is not high, mainly seasoning and coloring, can be replaced by ordinary chili powder), white wine 100ml, water 100ml, whole chicken 500g, because only two of us eat so I use corn fed poussin also It is the chicken (the brand is Gressingham).
Sausage onion diced, garlic slices, chicken meat is clean, but do not wash with water, it is easy to cause cross-infection of pathogens to increase the risk of infection, so the chicken package will be marked Do not wash, cook thoroughly. The chicken buttocks and the nearby fat oil were cut off, and a small piece of joint at the end of the chicken leg was cut off.
Preheat the wok, put a lot of olive oil just over the bottom of the pot, saute the sausage, stir fry the red oil in the sausage, pour in the onion and stir fry. Add the garlic to the onion. Thyme smashed the leaves with your fingers and continued to stir fry.
Canned lentils can be added to the pot with a little bit of salt and black pepper. Add the oily tomato and continue to stir fry.
Put the chicken in the baking dish, sprinkle salt and black pepper in the chicken body, fill in the fried stuffing, and leave a little space to put a half of the lemon to block the opening.
The chicken is flat and sprinkled with salt, black pepper, chili powder and olive oil on the surface of the chicken. If you use Chinese chili powder, you don't have to pursue a red color. You only need to put a little bit of seasoning.
Pour 100ml of white wine and 100ml of water into the baking tray. Place the chicken in the center of the baking tray and place the thyme around it. The tin foil is tightly covered and wrapped around.
Preheat the oven to 180 degrees, bake for 30 minutes, then remove the tin foil and continue to bake for 15 minutes (can be up to 25 minutes, remember to look at the oven until the desired color). During the waiting time, I stood in the kitchen and ate a lot of fried stuffing, too fragrant!
After baking, remove the lemon, squeeze some of the pulp into the soup in the baking dish, stir well with a spoon, and sieve it into a small bowl for seasoning. The chicken is retracted and poured on the freshly sifted sauce.
The whole chicken is cut into a plate. In the video, Gordon just takes the chicken out of the oven and cuts it by hand. It is a chef! When I cut it myself, I gave me a hot licking mouth. After cutting it, I had a lot of juice. The side can see that the chicken cut is very tender. In order to avoid the splash of juice, you can align the knife with the position and then slam the back of the knife with your left hand.
In the video, Gordon used a big chicken and visually measured at least 1.5kg+, so the raw material weight increased in proportion to mine. The baking time is 180 degrees, 1 hour and 30 minutes, then the tin foil is removed and colored for 30 minutes. The amount of water and wine used in the original video is also 400ml.