Cranberry & Orange Chicken and Giant Pigs in Blankets

Name: Cranberry & Orange Chicken and Giant Pigs in Blankets with Buttery Brussels Sprouts and Roast Potatoes
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 4 rasher(s) British Streaky Bacon; 4 unit(s) British Cumberland Sausages; 2 unit(s) Skin-On British Chicken Breasts; 200 grams Brussels Sprouts; ½ unit(s) Orange; 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove**; 10 grams Chicken Stock Paste; 30 grams Dried Cranberries; 50 grams Redcurrant Jelly; 40 grams Unsalted Butter; 75 milliliter(s) Water for the Sauce

with Buttery Brussels Sprouts and Roast Potatoes

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Serve up a festive feast this winter! This Cranberry & Orange Chicken and Giant Pigs in Blankets takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

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New

Allergens:

Sulphites

•Milk

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.

Total50 minutes

Active 45 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

4 rasher(s)

British Streaky Bacon

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

2 unit(s)

Skin-On British Chicken Breasts

200 grams

Brussels Sprouts

½ unit(s)

Orange

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

10 grams

Chicken Stock Paste

30 grams

Dried Cranberries

50 grams

Redcurrant Jelly

40 grams

Unsalted Butter

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)5162 kJ

Energy (kcal)1234 kcal

Fat68.7 g

of which saturates28.2 g

Carbohydrate87.2 g

of which sugars33.6 g

Dietary Fibre8.8 g

Protein72.8 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Zester

•Grater

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Wrap a rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the potato chunks 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, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Once the potatoes have been in the oven for 5-10 mins, pop the pigs in blankets onto the other side of the tray.

Return to the oven and roast until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken fries, trim the Brussels sprouts and halve through the root.

Transfer the chicken to one side of a large baking tray, skin-side up. Pop the sprouts on the other side of the tray. Drizzle with oil, season with salt and pepper and toss to coat.

Roast the chicken and sprouts on the middle shelf until the chicken is cooked through and the sprouts are browned and tender, 18-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Turn the sprouts halfway through.

While everything roasts, zest and halve the orange.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Give the chicken pan a quick wipe clean, then return to medium heat with a drizzle of oil.

Add the shallot and cook until softened, 4-5 mins. Add the garlic and stir-fry, 30 secs more.

Add a good squeeze of orange juice and allow it to evaporate. Stir in the water for the sauce (see pantry for amount), dried cranberries and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the redcurrant jelly and half the butter until melted, then remove from the heat. Taste the sauce and season with salt, pepper and more orange juice if needed.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Toss the roasted sprouts in the remaining butter and a pinch of orange zest until melted and coated.

When ready to serve, cut the chicken widthways into 2cm slices. Share the chicken between your serving plates. Serve the buttery sprouts, giant pigs in blankets and roast potatoes alongside.

Pour the cranberry-orange sauce over the chicken to finish.

Enjoy!