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    Wednesday, December 30, 2015

    Festive roast with port and cranberry gravy Recipe

    Festive roast with port and cranberry gravy Recipe
        1/2 cup dried cranberries (Craisins)
        1 cup (250ml) port
        200g packet stuffing (we used sage and onion stuffing)
        850ml Campbell's Real Stock Chicken
        Grated rind and juice of 1 lemon
        2 tablespoons chopped flat-leaf parsley
        3 x 500g double chicken breasts, boned
        375g flat pancetta or streaky bacon, thinly sliced
        1 tablespoon plain flour
        2 tablespoons redcurrant jelly

    Festive roast with port and cranberry gravy Recipe

        Step 1

        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.
        Step 2

        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.
        Step 3

        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.
        Step 4

        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.
        Step 5

        Slice each breast into 2 or 3 pieces and serve with the spiced mash (see related recipe), drizzled with the port and cranberry gravy.

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    Item Reviewed: Festive roast with port and cranberry gravy Recipe Rating: 5 Reviewed By: Mrs. Chef
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