Chicken Stuffed with chorizo and Black Olives from Sud de France by Caroline Conran

Ingredients

• 1 free-range chicken or guinea fowl weighing about 1.5 kg.
• 1 chicken liver and heart, if available, chopped
• 100 g hot chorizo sausage
• salt, pepper
• 2-3 tbsp olive oil
• 1 onion, chopped
• 2 tbsp stoned black olives, chopped
• 2-3 sprigs of thyme
• 1-2 fresh pork sausages, skins removed
• 1 slice white bread, crusts removed, torn into small pieces
• 2 tbsp olive oil
• 100 ml chicken stock
• 2 sprigs thyme
• 200 ml dry white wine
• 1 large tomato, skinned and chopped or 200 g canned tomatoes
• 2 bay leaves
• 2 cloves garlic, chopped