Method

Preheat over to 200°C / 400°F / Gas Mark 6.

Heat the oil in a medium saucepan and add the onion, courgette and wild mushrooms. Cook over a very low heat for 5-6 minutes until all ingredients are softened completely. Mix in the lemon rind, sage and breadcrumbs. Season this mixture lightly with pepper and then add enough beaten egg to bind the stuffing. Leave to cool. Stuff the cavity of the chicken with cooled stuffing and secure the flap with a cocktail stick. Weigh the bird and calculate the cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes, place the chicken in a roast tin and season lightly with pepper. Lay the bacon over the breast to prevent it from going dry. Roast for 15-20 minutes, then reduce the oven temperature to 180°C / 350° F / Gas Mark 4 and cook until the chicken is cooked though and tender. Test the thickest part for the thigh with a fine skewer; when cooked, the juices will run clean. Remove from the oven and leave to rest in a warm place for 20 minutes loosely covered with tin foil.

Meanwhile, make the red onion gravy. Heat the stock in a saucepan until boiling. Melt the butter in a separate saucepan. Add the red onion and sauté for about 5 minutes until softened but not browned. Sprinkle the plain flour over and stir until the onion is evenly coated. There is no need to take the pot off the direct heat to do this because browning of the flour will further develop the flavour of the sauce.

Pour the red wine into the sautéed onions and allow to simmer down, and then gradually add the stock, whisking continuously. Simmer for a few minutes until slightly reduced in volume and thickened, drain off any excess fat from the roasting tin and whisk any remaining juices into the gravy – these will add a tremendous flavour and body to the gravy. Season with pepper to taste.

Carve the chicken and arrange on serving plates with the stuffing and long stemmed broccoli. Pour some of the red onion gravy around to serve.