HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Wrapped Roast Chicken And Truffled Mushroom Sauce
Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce

Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce

with Roast Potatoes and Tenderstem® Broccoli

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This Bacon Wrapped Roast Chicken and Truffled Mushroom Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!


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 conflict 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.

Preparation Time75 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Streaky Bacon Rasher

1 unit(s)

Whole Chicken

700 grams


150 grams

Chestnut Mushrooms

½ bunch(es)


22 grams

Wild Mushroom Paste

150 grams

Tenderstem® Broccoli

150 grams

Creme Fraiche


1 sachet

Truffle Zest

Not included in your delivery

300 milliliter(s)

Water for the Sauce

1 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4447 kJ
Energy (kcal)1063 kcal
Fat59.0 g
of which saturates26.0 g
Carbohydrate77 g
of which sugars10.0 g
Protein57 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Cut your bacon rashers in half widthways. Snip the string holding the chicken legs together, remove and discard. Transfer the chicken to a baking tray and drizzle with oil. Lay the bacon pieces widthways across the top of the chicken's breast. IMPORTANT: Wash your hands after handling raw meat and its packaging. Season with salt and pepper and roast in the middle of the oven for 60 /75 mins depending on size. Pour enough oil into another deep baking tray to cover the bottom and put on the top shelf of the oven at the same time.


Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft. Meanwhile, thinly slice the mushrooms. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).


Once the potatoes are ready, drain in a colander and sprinkle on the flour (see ingredients for amount). Shake to fluff up the potatoes, then carefully add them to the hot deep baking tray, turning in the oil. Season with salt then roast on the top shelf until golden, 45-50 mins. Turn halfway through.


While everything roasts, heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the mushrooms and cook until browned, 5-6 mins. Add the water for the sauce (see ingredients for amount) and the wild mushroom paste. Stir well to combine, bring to the boil, then reduce the heat to a simmer. Cook until thickened, 5-6 mins, then remove from the heat.


Once the chicken is cooked, remove from the oven and leave to rest wrapped loosely in foil for 10 mins. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat. Meanwhile, fill the (now empty) potato pan with water and return to high heat. When boiling, add 1/4 tsp salt and the broccoli. Cook until tender, 4-5 mins. Add the creme fraiche to the mushroom sauce, stir well to combine, then bring to the boil on a medium heat. TIP: Add a splash of water if it's a little thick.


To finish, warm through anything that may have cooled. Carve your roast chicken and serve on your plates with the roast potatoes and broccoli alongside. Stir the tarragon and half of the truffle zest into the sauce and pour over the chicken. Finish with a sprinkle of the remaining truffle zest. Enjoy!