Christmas Dinner Chicken and Bacon Baguette
Serves 2 | with Sausage & Sage Stuffing and Gravy
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Breasts
1 bunch(es)
Sage
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites)
4 rasher(s)
British Streaky Bacon
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
30 grams
Dried Cranberries
37 grams
Redcurrant Jelly
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
225 milliliter(s)
Water for the Gravy
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper.
c) Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks).
b) In a large bowl, combine the chopped sage and sausage meat. Season with pepper and mix together with your hands.
c) Roll into 2 even-sized balls, then shape into 1cm thick rectangular patties, approximately half the length of your sourdough baguette. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Pop the patties onto a lined baking tray, then lay the bacon in a single layer alongside the patties.
b) Bake on the middle shelf until the bacon and patties are cooked through, 12-15 mins. IMPORTANT: Cook bacon thoroughly. The patties are cooked when no longer pink in the middle.
c) When the chicken has 10-12 mins remaining in the oven, add the baguette to the chicken tray and return to the oven until toasted and golden, 10-12 mins.
a) While everything is in the oven, roughly chop the cranberries.
b) In a small bowl, combine the cranberries and the redcurrant jelly.
c) Pour the water for the gravy (see pantry for amount) into a small saucepan, then bring to the boil on high heat.
d) Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins. Cover the keep warm.
a) Once baked, allow the baguette to cool, 5 mins.
b) Slice the baguette in half once lengthways and again widthways.
c) Spread the cranberry sauce over the baguette lids and the mayo (see pantry for amount) over the bases.
a) Once cooked, cut the chicken breasts into 1cm thick slices.
b) Place a sausage stuffing patty onto each base, top with the sliced chicken breast and follow with the bacon rashers.
c) Sandwich on the baguette lids, then pop onto your serving plates.
d) To finish, divide the gravy between 2 ramekins and serve on the side of your roast dinner sandwich for dipping.
Enjoy!
