Cheesy Christmas Chicken and Bacon Burger
with Redcurrant Jelly, Truffle Chips and Glazed Pecan Sprouts
Pairing chicken thighs with streaky bacon rashers, this indulgent Cheesy Christmas Chicken and Bacon Burger brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
4 unit(s)
British Chicken Thighs
1 sachet(s)
Dried Rosemary
200 grams
Brussels Sprouts
1 unit(s)
Echalion Shallot
80 grams
Mature Cheddar Cheese
(Contains: Milk)
4 rasher(s)
British Streaky Bacon
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
25 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
1 sachet(s)
Truffle Zest
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
50 grams
Redcurrant Jelly
20 grams
Wild Rocket
Not included in your delivery
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the chicken thighs to a large bowl with the dried rosemary, half the garlic and a drizzle of oil. Season with salt and pepper, then mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Trim the Brussels sprouts and quarter through the root. Halve, peel and thinly slice the shallot.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.
Meanwhile, grate the cheese.
Once the chicken is browned, pop it onto a baking tray lined with foil and bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side, then transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the chicken has 3 mins left, sprinkle over half the cheese and return to the oven for the remaining time until melted.
Pop the (now empty) pan back on medium heat and add in the sprouts, shallot and remaining garlic. Season with salt and pepper, then stir-fry until starting to brown, 3-4 mins.
Stir in the balsamic vinegar until the vinegar has evaporated, 30 secs.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Once cooked, remove from the heat and stir through the pecans.
When the chips have a few mins left, sprinkle over the truffle zest and the remaining cheese, then pop back in the oven for the remaining time.
Halve the burger buns and pop them into the oven the warm through, 2-3 mins. Cut the cheesy chicken thighs in half.
Pop the buns on your plates, then spread the mayo (see pantry for amount) on the bases and the redcurrant jelly on the lids. Lay on the cheesy chicken and bacon, top with a handful of rocket then sandwich shut.
Serve your burgers with the cheesy truffle chips and glazed pecan sprouts alongside.
