Roast Chicken
with Pork Stuffing and an Easy Pan Sauce
If you’re wondering about that lonely sausage in your box this week it’s destined for this awesome recipe! We asked our butcher Nick to put together some delicious sausages, to create a really easy stuffing for tonight’s chicken. With an easy pan sauce, this recipe is simple to make yet bound to impress!
Ingredients
8 grams
Plain Flour
350 grams
Salad Potatoes
30 grams
Panko Breadcrumbs
2 unit(s)
British Chicken Breasts
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Broccoli
65 grams
97% Pork Sausages
Not included in your delivery
300 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm cubes (no need to peel!) and place on a baking tray. Drizzle over a splash of oil, season with a pinch of salt and pepper and toss to coat. Spread out on the tray, then roast on the middle shelf of your oven until they’re soft in the middle and crispy on the outside, 30-35 mins.
Separate the broccoli into florets (mini trees). Place your hand flat on top of the chicken and slice into it from the side so it opens like a book. Lay the chicken between two sheets of clingfilm and whack the chicken using the base of a pan or a rolling pin until it's 1cm thick. Slit open the pork sausage and discard the skin. Put the sausage meat in a mixing bowl and combine with the breadcrumbs to make the stuffing.
Place the stuffing in a line across the long edge of each chicken breast (divide the stuffing evenly!). Roll the chicken breast up tightly, enclosing the stuffing inside. Tip: Secure the rolls with cocktail sticks if you have some. Heat a drizzle of oil in a frying pan on medium-high heat. Season the outside of the rolls with salt and pepper and fry for 5 mins. Turn regularly to get an even golden colour.
Transfer the chicken to another baking tray and roast on the top shelf of your oven, 15 mins. Tip: Don't wash the frying pan. When the chicken is cooked, remove from the oven, cover with foil and rest for a few mins. Tip: The stuffed chicken is cooked when both the stuffing and chicken are no longer pink in the middle. Put a large saucepan of water with a pinch of salt on to boil for the broccoli and boil your kettle.
Dissolve the chicken stock pot in a jug of boiling water (amount specified in the ingredient list). Put your frying pan back on medium heat with a glug of oil and the flour. Stir and cook for 1 minute until you have a thick paste (this is a roux!). Bit by bit, add the stock, stirring well so there are no lumps. Bring to a simmer and keep stirring (use a whisk if you have one!). Cook until thickened to your liking, 3-5 mins.
While the sauce cooks, add the broccoli to the pan of boiling water and simmer until tender, 4-5 mins. Once cooked, drain in a colander. Serve the stuffed chicken, roast potatoes and the broccoli with a good helping of your pan sauce. Enjoy!
