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Rolled stuffed chicken with spiced-wine gravy
Rolled stuffed chicken with spiced-wine gravy
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Ingredients:
  • 1300g double chicken breasts
  • 2 large (75g each) pork sausages
  • 16 large basil leaves or baby spinach leaves
  • 24 slices flat, mild pancetta or streaky bacon, rind removed
  • 1 onion, chopped
  • 20.00 ml plain flour
  • 250ml (1 cup) mulled or red wine
  • 250ml (1 cup) chicken style liquid stock
  • 40.00 ml spiced redcurrant jelly*
Instructions:
  • Prepare the chicken by trimming off any fat and sinew, ensuring the membrane holding the two breasts stays intact. Place the chicken between plastic wraps and gently flatten using a meat mallet or rolling pin.
  • Cut a slit along the sides of the sausage casing, gently remove the sausage in one piece, and discard the casing.
  • Season the chicken with salt and pepper. Layer basil or spinach leaves on the chicken, add the sausage in the center, fold to enclose. Arrange pancetta slices on a work surface, place the stuffed chicken on top, fold the slices around and tie with kitchen string at intervals. Chill for 30 minutes before cooking.
  • Heat your oven to 180°C.
  • In a frying pan set over medium heat, warm the oil. Add the chicken breasts (if necessary, do this one by one) and sear until golden on all sides. Transfer the chicken to a baking tray and bake for 30 minutes.
  • Return the frying pan to medium heat, sauté the onion until lightly golden for about 5 minutes. Stir in the flour and cook for 1 minute. Pour in the wine, let it simmer for another minute, then add the stock and simmer for 5 minutes. Lower the heat, whisk in the redcurrant jelly, strain the sauce, and keep it warm.
  • Take the chicken out of the oven and let it rest for 10 minutes. Warm up the gravy, slice the chicken, and serve it with a drizzle of gravy alongside hasselback potatoes and jeweled pumpkin.

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