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Festive stuffed chicken with port and cranberry gravy

Name: Festive stuffed chicken with port and cranberry gravy
Prep time: 160 min
Cook time: 35 min
Total time: 195 min
Yield: 6
Ingredients: 1/2 cup dried cranberries (Craisins); 1 cup (250ml) port; 200g packet stuffing (we used sage and onion stuffing); 850ml chicken stock; Zest and juice of 1 lemon; 2 tablespoons chopped flat-leaf parsley leaves; 3 x 500g double chicken breasts, boned; 375g flat pancetta or streaky bacon, thinly sliced; 1 tablespoon plain flour; 2 tablespoons redcurrant jelly; 1kg pumpkin, peeled, chopped; 2 desiree potatoes, peeled chopped; 50g unsalted butter, melted; 1 teaspoon yellow mustard seeds; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon ground nutmeg

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2h 40m

35m

Festive roast with port and cranberry gravy

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This wonderful festive chicken roast has all the flavours and colours of Christmas.

1/2 cup dried cranberries (Craisins)
1 cup (250ml) port
200g packet stuffing (we used sage and onion stuffing)
850ml chicken stock
Zest and juice of 1 lemon
2 tablespoons chopped flat-leaf parsley leaves
3 x 500g double chicken breasts, boned
375g flat pancetta or streaky bacon, thinly sliced
1 tablespoon plain flour
2 tablespoons redcurrant jelly

Spiced mash

1kg pumpkin, peeled, chopped
2 desiree potatoes, peeled chopped
50g unsalted butter, melted
1 teaspoon yellow mustard seeds
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Method

1.

Soak cranberries in port. Place stuffing in a bowl. Heat 1 cup (250ml) chicken stock over medium heat, then add to stuffing with lemon zest, juice and parsley. Stir to combine. Cool completely.
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.
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.
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.
5.

For the mash, steam the pumpkin and potatoes until soft. Cool slightly, then place in a food processor with the butter and spices. Season well and process until smooth.
6.

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