Cumberland Chicken Recipe
Ingredients
| Chicken breasts | 4 | |
| 350 g/12 oz Cumberland sausage | ||
| 4 long streaky bacon rashers | ||
| 4 tablespoons red or white wine or dry cider | ||
| Ground black pepper | 1 To taste | |
| square | 4 (For cooking:) | |
| Salt | To Taste | |
Directions
If using frozen chicken, make sure it is defrosted and well dried.
Make a deep slit in each breast to form a pocket.
Slice the sausage and insert into the breasts.
Remove the bacon rinds and wrap the rashers around the chicken portions.
Meanwhile, preheat the oven to 190°C/375°F, Gas Mark 5.
Place the chicken portions on the foil squares and bring up the sides to make individual casserole shapes.
Pour in the wine or cider, add a little seasoning, then wrap the foil around the chicken.
Place on a baking tray and cook for 35 minutes.
Open the foil parcels carefully.
Place the chicken and any liquid on heated serving plates.
Serve with cooked rice and salad.
Make a deep slit in each breast to form a pocket.
Slice the sausage and insert into the breasts.
Remove the bacon rinds and wrap the rashers around the chicken portions.
Meanwhile, preheat the oven to 190°C/375°F, Gas Mark 5.
Place the chicken portions on the foil squares and bring up the sides to make individual casserole shapes.
Pour in the wine or cider, add a little seasoning, then wrap the foil around the chicken.
Place on a baking tray and cook for 35 minutes.
Open the foil parcels carefully.
Place the chicken and any liquid on heated serving plates.
Serve with cooked rice and salad.
Chef
