Festive roast with port and cranberry gravy
- 22.12.2023
- 1 700
This wonderful chicken roast has Christmas colours and flavours.
Recipe «Festive roast with port and cranberry gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup dried cranberries, 1 cup port, 200g packet stuffing, 850ml Massel chicken style liquid stock, Grated rind and juice of 1 lemon , 2 tbsp chopped flat-leaf parsley, 3 x 500g double chicken breasts, boned, 375g flat pancetta or streaky bacon, thinly sliced , 1 tbsp plain flour, 2 tbsp redcurrant jelly.
Ingredients:
- 1/2 cup dried cranberries
- 1 cup port
- 200g packet stuffing
- 850ml Massel chicken style liquid stock
- Grated rind and juice of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 3 x 500g double chicken breasts, boned
- 375g flat pancetta or streaky bacon, thinly sliced
- 1 tbsp plain flour
- 2 tbsp redcurrant jelly
Instructions
- Soak cranberries in port. Place stuffing in a bowl. Heat 250ml of chicken stock over medium heat, then add to stuffing with lemon rind, juice and parsley. Stir to combine. Cool completely.
- Flatten chicken breasts slightly with a meat mallet. Form stuffing into 3 sausages and place one in centre of each breast, then fold over to enclose. Place overlapping slices of pancetta on work bench to form three rectangles and place a stuffed breast in centre of each. Fold over pancetta to cover completely, then wrap in foil and refrigerate for at least 2 hours and up to 2 days.
- Preheat the oven to 180°C. Heat a non-stick frypan over medium heat and brown chicken all over. Place in a roasting tray and roast for 15 minutes or until cooked through. Cover with foil and rest for 10 minutes.
- Meanwhile, return frypan to medium heat, add flour and cook, stirring, for 1-2 minutes. Add jelly, cranberry mixture and remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes until reduced and thickened.
- Slice each breast into 2 or 3 pieces and serve with the spiced mash (see related recipe), drizzled with the port and cranberry gravy.