Mid-winter Christmas Chicken

Mid-winter Christmas Chicken
by
  • 1 Waitoa free range chicken breast
  • 4 slices bacon
  • 1?4 onion finely chopped
  • 25g cooked chestnuts, roughly chopped
  • 25g prunes
  • 1?4 C fresh breadcrumbs
  • 1?4 lemon, zest and juice
  • 1 t Greggs sage
  • 1 t Greggs thyme
  • 1 t Greggs nutmeg
  • 1 T fresh parsley
  • Greggs sea salt and ground black pepper
  • 1?2 Henergy free range egg whisked

1. Mince the onion and chestnuts in a small food processor. Add the breadcrumbs, lemon, prunes, herbs and egg. Season well and pulse in processor until combined.

2. Slice the chicken breast down the side, and open it out. Use a rolling pin to gently tenderise it to 1 cm thick between 2 sheets of gladwrap. Spread filling over the breast.

3. Roll the chicken breast up in a compact roll, and wrap it with bacon. Wrap in bacon and refrigerate for 10 mins. Remove gladwrap and use twine to tie in a tight bundle. Sear all sides in a frying pan.

4. Loosely cover with tin foil. Bake for 30 minutes at 200°C. Let rest for 5 minutes before cutting into four slices.

 

Pommes Duchesse Potatoes

  • 2 medium agria potatoes, peeled and cubed
  • 10 g butter
  • 1/8 t Greggs nutmeg
  • 1 Henergy egg yolk
  • 1 t cream
  • Greggs sea salt and cracked pepper

1. In a large pot, salt the water and boil the potato until tender. Drain.

2. Mash the potatoes until they’re very smooth. Mix in the egg yolk while the potatoes are still warm. Add the butter, cream, nutmeg and salt and pepper. Stir until the butter has melted and the mixture is smooth.

3. Transfer to a large piping bag fitted with 1 1?2 inch star piping tip and pipe four round mounds onto a baking tray lined with baking paper.

4. Bake for 20-25 minutes until the tops of the potatoes are light golden brown.

 

Red Wine Jus

  • 1 shallot sliced
  • 1 T Olivani olive oil
  • 200 ml red wine
  • 1T Brown sugar
  • 10g Butter
  • 1 t Greggs crushed garlic
  • 1 T balsamic vinegar
  • 200 ml chicken stock

1. Saute? shallots in a saucepan with olive oil until lightly browned, stirring often.

2. Season with pepper, add garlic. Cook for a further 3 minutes, stirring often to prevent burning.

3. Pour in the vinegar and cook until evaporated away to a syrup. Pour in the wine and cook until reduced by two thirds.

4. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by half.

5. Add a little salt to taste, and whisk in a knob of butter. Strain through a sieve and serve.


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