Chicken stuffed with Black Pudding

Joanna Schaffalitzky — 

Prepartion Time
Total Time

This is the second of my Food for Romance Cookalong recipes. This is the main course that I spent a week agonising over. I originally made this dish for my Beau about a month ago, but with chicken breasts with skin on and no bacon. It came out very nice but I felt that it could be improved upon. This is the improved version.

It is a fairly simple dish, but it has the look of something that took a lot more effort, perfect for impressing the one you love. I served it just with my oven chips and nothing else as the mushroom was quite filling as a starter.

2 breasts
Black Pudding
Bacon (streaky for preference)
10 slices
Cider (dry cider if possible)
Chicken Stock
500 mls
Salt & Pepper
to taste
Other Requirements

A sharp knife, an oven-proof dish, frying pan, hand blender

Just a note that I used Inch House Black Pudding, but you can use any type you like. I would recommend frying off a little to taste first in order to determine how much seasoning you'll need in the dish.

Preheat the oven to 200°C. Using a sharp knife, slice into the chicken breasts carefully so that they open out but are not cut the whole way through.

Lay the chicken breasts out flat on a chopping board. Place 50g of black pudding along the centre of each open breast and fold in the edges.

Season the chicken breasts. Lay out 5 strips of bacon on the cutting board and place the breast on them join side up, then wrap the bacon around it so that the chicken is completely covered.

Carefully place the wrapped breasts into your oven proof dish and put into the oven for 30 - 40 mins.

While the chicken is cooking, you can make an apple sauce to go with it. This is not unlike the onion gravy that I made to go with the Toad in the Hole.

Peel and core the apples, then slice them into thin segments.

Melt the butter in a frying pan and add the apple slices. Gently cook the apple until it turns golden brown.

Turn up the heat under the apple and add the cider. Bring to the boil and reduce until the liquid is quite thick. The apples will go mushy, but you want this to happen.

Add the chicken stock to the pan and blend the sauce until it's smooth.

Season the sauce and leave to reduce, till thick, on a low heat while the chicken finishes cooking.

The chicken is ready to serve when the bacon has started to crisp.

Plate up the chicken with your side dishes and sauce and serve.


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