Christmas Dinner for One
Ingrediënten
Prep: 35 mins Cook: 45 mins Serves: 1
For the Stuffed Chicken:
- 3 pork chipolatas
- 1 small apple cored, ½ grated, ½ cut into wedges
- 3 pecans chopped
- 2 slices white bread chopped into small pieces
- Pinch of dried sage
- 1 skinless chicken breast
- 4 rashers streaky bacon
For Roasting:
- 5 Brussels sprouts trimmed
- 2 small potatoes quartered
- 1 medium parsnip trimmed
- 1 garlic clove sliced
- 3 bay leaves
- 2 tbsp vegetable or sunflower oil
For Bread Sauce:
- 250 ml milk
- 2 cloves
- 1 shallot
- 2 tsp butter
For Red Wine Gravy:
- 1 tbsp balsamic vinegar
- 250 ml red wine
- 250 ml beef or chicken stock can be made with 1/2 stock cube
To Serve:
- 1-2 tbsp pickled red cabbage
- 1 tsp cranberry sauce
Instructies
STEP 1 - Preparation:
- Heat the oven to 200C/180C fan/gas 6.
- Squeeze the meat from one of the chipolatas into a bowl, discarding the skin.
- Put the grated apple in a clean tea towel and squeeze out any excess liquid.
- Add the grated apple to the sausagemeat with pecans, a quarter of the bread, and sage.
- Season and combine to form a fat sausage shape.
- Cut a long slit in the chicken breast, being careful not to cut it in half.
- Stuff with the sausage and wrap with bacon.
STEP 2 - Roasting:
- Put the stuffed chicken breast in a large roasting tin.
- Wrap the remaining bacon rashers around the remaining chipolatas and add to the tin around the chicken.
- Add apple wedges, sprouts, and potatoes to the roasting tin.
- Cut the parsnip in half lengthways and put it, cut-side down, on a chopping board.
- Make very thin, close cuts into the parsnip halves.
- Transfer everything to the roasting tin with garlic and two bay leaves.
- Drizzle with oil, season with salt and pepper, and roast for 40-45 mins or until cooked through.
STEP 3 - Bread Sauce:
- Pour milk into a small saucepan with a bay leaf, cloves, and shallot.
- Heat gently until the shallot softens.
- Strain the milk into a jug, discarding bay leaf and cloves.
- Return milk to the pan with the remaining bread and cook until you have a thick, porridge-like sauce.
- Add half the butter, season, and set aside.
STEP 4 - Red Wine Gravy:
- Slice the reserved shallot and add to a deep frying pan with the rest of the butter.
- Fry until golden, then pour in balsamic vinegar.
- Continue to cook until the vinegar has reduced and is thick and sticky.
- Add wine and cook until reduced by half.
- Stir in the stock and bubble until the sauce is glossy and slightly thickened.
STEP 5 - Serving:
- Gently reheat the bread sauce.
- Slice half the chicken and place on a plate with pigs in blankets, roast apple, sprouts, potatoes, and parsnip.
- Drizzle over the red wine gravy and serve with pickled red cabbage and cranberry and bread sauces on the side.
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