Cranberry and Orange Glazed Chicken Breast and Giant Pigs in Blankets
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Cranberry and Orange Glazed Chicken Breast and Giant Pigs in Blankets

with Buttery Brussels Sprouts and Roasted Potatoes

Allergens:
Sulphites
•Milk

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.

Preparation Time50 minutes
Cooking time45 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

4 unit(s)

British Cumberland Sausages

(Contains Sulphites)

4 rasher(s)

British Streaky Bacon

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

100 milliliter(s)

Water

sideBannerName

Nutritional information

Energy (kJ)4954 kJ
Energy (kcal)1184 kcal
Fat64.6 g
of which saturates27 g
Carbohydrate86.8 g
of which sugars33.3 g
Dietary Fiber8.2 g
Protein69.2 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Wrap one 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.

2

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

When the potatoes have 25 mins of roasting time remaining, pop the sausages 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: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

3

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

Once the oil is 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.

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. 

Roast on the middle shelf until the chicken is cooked through, 20-25 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.

4

When the chicken has 20 mins roasting time remaining, add the sprouts to the other side of the tray and return to the oven until the sprouts are browned and tender, 18-20 mins.Turn the sprouts halfway through.

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

5

Give the chicken pan a quick wipe, then return to a medium heat with a drizzle of oil. Add the shallot and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.

Add a good squeeze of orange juice and allow it to evaporate.

Add the water (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 red currant jelly and half the butter until melted, then remove from the heat.

6

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. Cut the chicken widthways into 2cm slices.

Toss the roasted brussel sprouts in the remaining butter, until melted.

Share the chicken between your serving plates. Serve the buttery sprouts, giant pigs in blankets and roasted potatoes alongside. Pour the cranberry-orange sauce over the chicken to finsh.

Enjoy!