Christmas Dinner Chicken and Bacon Baguette
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Christmas Dinner Chicken and Bacon Baguette

Christmas Dinner Chicken and Bacon Baguette

Serves 2 | with Sage Sausage Stuffing and Gravy

Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This sourdough baguette brings all the joy of a Christmas dinner to lunchtime. Filled with chicken, bacon, sage sausage stuffing and gravy, it's a meal that is sure to get you into the festive spirit.

Tags:
New
Allergens:
Cereals containing gluten
•Sulphites
•Sesame
•Soya
•Celery

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 Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

sideBannerName

Nutritional information

Energy (kJ)3818 kJ
Energy (kcal)912 kcal
Fat48.9 g
of which saturates15.8 g
Carbohydrate51.1 g
of which sugars22 g
Protein68.8 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Bowl
•Small sauce pan
•Small Bowl

Instructions

Cook the Chicken
1

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. 

Make the Sausage Stuffing
2

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. 

Into the Oven
3

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.

Make the Cranberry Sauce
4

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.

Start the Sandwiches
5

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.

Assemble and Serve
6

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!

Meal right image

Explore Similar Recipes

Meal left image