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Roast Dinner Chicken and Bacon Baguette

Roast Dinner Chicken and Bacon Baguette

Serves 2 | with Sage Sausage Stuffing and Gravy
5.0(2)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
937 kcal
Protein
: 
65.1g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Soya
  • Celery
  • May contain traces of allergens
  • Lupin
  • Milk
  • Nuts
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, Soya May contain traces of: Lupin, Milk, Nuts, Sesame)

30 grams

Dried Cranberries

37.5 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

Energy (kJ)3919 kJ
Energy (kcal)937 kcal
Fat54.8 g
of which saturates17.6 g
Carbohydrate51.7 g
of which sugars22.4 g
Dietary Fibre4.2 g
Protein65.1 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Bowl
•Baking Paper
•Small sauce pan
•Small Bowl

Instructions

PDF
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 Gravy and the 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 to keep warm.

Start the Sandwiches
5

a) Once baked, allow the baguette to cool, 5 mins.

b) Once cooled, 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 baguette 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 chicken dinner baguette for dipping.

Enjoy!

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