Gino D’Acampo showcase his pot roasted whole chicken with chorizo recipe on let’s Do Lunch with Mel and guest Peter Andre.
The ingredients are:
For parmesan polenta: 350ml chicken stock, 250ml milk, 250g instant polenta, 75g butter, 75g grated parmesan
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 and 2 tbsp chopped parsley.and Salt and pepper.
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