Rolled stuffed chicken with spiced-wine gravy


Rolled stuffed chicken with spiced-wine gravy

Total Time: 40 Mins


  • 2 double (about 650g each) chicken breasts
  • 2 large (75g each) sausages
  • 16 large basil leaves or baby spinach leaves
  • 24 slices flat, mild pancetta or streaky bacon, rind removed
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 tbs plain flour
  • 250ml (1 cup) mulled or red wine
  • 250ml (1 cup) chicken stock
  • 2 tbs spiced redcurrant jelly


  1. Remove any fat and sinew from the chicken, leaving intact the membrane that holds the two breasts together. Place the chicken between 2 sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin.
  2. Use a sharp knife to cut a slit down the sides of the sausage casing and remove the sausage in one piece. Discard the casing.
  3. Season the chicken with salt and pepper. Lay a bed of basil or spinach leaves on the chicken, then place the sausage in the centre, fold over to enclose the sausage. Place the pancetta in overlapping slices on the workbench, place the stuffed chicken on top then bring up the slices to enclose and tie at intervals with kitchen string. Refrigerate for 30 minutes.
  4. Preheat oven to 180°C.
  5. Heat the oil in a frying pan over medium heat. Add the chicken breasts (you may need to do this one at a time), brown all over, then place on a baking tray and bake for 30 minutes.
  6. Meanwhile, return frying pan to medium heat, add the onion and cook for 5 minutes until lightly golden. Add flour and cook for 1 minute. Add wine and allow to simmer for a further minute, then add stock and continue simmering for 5 minutes. Reduce heat to a simmer and whisk in redcurrant jelly. Strain and keep warm.
  7. Remove chicken from the oven and set aside for 10 minutes to rest. Reheat the gravy, slice the chicken and serve drizzled with the gravy, hasselback potatoes and jewelled pumpkin.