Cheat's Roast Chicken with Bacon, Roast Potatoes, Bread Sauce and Mustard Cabbage Recipe

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Potatoes8 Ounce
 Rindless streaky bacon5
 Chicken breasts9 Ounce (3 In Number, 3 Ounce Each, With Skin On)
 Sunflower oil2 Tablespoon
 Prunes6 , pitted (Ready To Eat Variety)
 Fresh rosemary sprigs3⁄4 Bunch (75 gm) (Small Bunch)
 Cloves8
 Shallot1
 Milk6 Fluid Ounce
 Stale white breadcrumbs2 Ounce
 Butter1 Ounce
 Double cream3 Tablespoon
 Savoy cabbage1⁄4
 Whole grain mustard1⁄2 Teaspoon
 Salt To Taste
 Black pepper To Taste, ground

Nutrition Facts

Serving size

Calories 940 Calories from Fat 481

% Daily Value*

Total Fat 54 g83.5%

Saturated Fat 15.9 g79.4%

Trans Fat 0 g

Cholesterol 113.3 mg

Sodium 571.7 mg23.8%

Total Carbohydrates 67 g22.4%

Dietary Fiber 13.8 g55.1%

Sugars 14.8 g

Protein 52 g103.5%

Vitamin A 61.3% Vitamin C 121.5%

Calcium 35.3% Iron 35.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 230 degrees centigrade.
2. Peel and dice the potatoes. Put in a saucepan of cold salted water, cover, bring to the boil and par-boil for 5 minutes.
3. Using the back of a knife, stretch the bacon rashers. Make 3 slits in the skin side of each chicken breast. Cut 2 rashers of bacon into 3 equal lengths and place 1 in each slit. Season with salt and pepper.

MAKING
4. In a frying pan, heat 1 tablespoon of oil and brown the chicken all over.
5. Place the chicken, skin-side down, in a roasting dish and roast in the oven for 12-15 minutes until tender.
6. Cut the remaining bacon rashers in half and wrap around the prunes, then add them to the chicken in the oven.
7. Drain the potatoes and add to the pan that the chicken was cooked in. Fry for about 5 minutes, adding a little chopped rosemary, until golden brown on all sides.

FINALISING
8. Stick the cloves in the shallot. Heat the milk with the shallot in a saucepan and bring to the boil, gradually stirring in the breadcrumbs. Season well and stir in half of the butter and 1 tablespoon of cream. Leave to rest. Discard the shallot.
9. Shred the cabbage. Heat a frying pan with a lid and add the remaining butter with 1 tablespoon water. Add the cabbage, cover and shake. As the cabbage begins to wilt, add the remaining cream, the mustard, salt and pepper. Mix well together.

SERVING
10. Onto each warmed serving plate, place a chicken breast with some of the potatoes, cabbage, bread sauce and 3 bacon rolls.
11. Garnish with a sprig of rosemary and serve at once.
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