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Stuffed baby chicken

Angela Hartnett from Market Kitchen
Angela Hartnett's roast sausage and porcini-stuffed bird is served with wet polenta

Stuffed baby chicken

Method

1. For the chicken: preheat the oven to 190C/gas 5.

2. Heat the butter in a frying pan, add the onion and cook until softened and lightly coloured.

3. Cut the sausages lengthways and discard the skin. Mix the sausage meat in a bowl with the cooked onion, chopped parsley, thyme, garlic, sage and mushrooms. Season with salt and pepper and stuff the cavity of the chicken with the mixture.

4. Put the chicken on a baking tray and season well. Cook in the oven for 30 - 45 minutes, or until the stuffing is totally cooked and the skin is golden brown.

5. For the wet polenta: put the vegetable stock in a medium saucepan over a high heat and bring to the boil.

6. Add the polenta gradually, in a steady stream, stirring continuously. Cook for five minutes.

7. Add the butter and stir until melted and smooth. Season to taste with salt and freshly ground black pepper.

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Serves: 2

Prep: 5 min
Cook: 40 min

Ingredients

For the chicken

50g Butter
1 large onion, chopped
4 pork sausages
handful Parsley, chopped
handful Thyme, chopped
1 garlic clove, crushed
handful Sage, chopped
200g dried porcini mushrooms, soaked
1 baby chicken