Auld Alliance Chicken
A different but easy to prepare dish suitable for dinner party
4 med Chicken breasts 4 slices black pudding
sm clove of garlic, crushed 5/6 sprigs tarragon
black pepper to taste slug of cider
1 dessert apple eg French Golden Delicious
sm clove garlic 250 ml double cream
good slug of cider 1/2 tsp cider vinegar
large pinch coarse ground black or mixed peppercorns
- Put black pudding in frying pan on med heat and add garlic. Break down black pudding as it heats and mix in garlic.
- Peel, core and chop apple and add pan
- Remove leaves from tarragon and chop finely then add to pudding and mix through.
- Add cider a little at a time to make pudding moist (black pudding varies from brand to brand).
Taste and add some ground pepper to own preference. Allow to cool
- Heat oven to 175
- Place chicken breasts one at a time between two sheets of cling film, or in a large freezer bag, and beat with mallet, rolling pin or saucepan to flatten out and set aside
- Take one chicken breast and place 1/4 of pudding mix near to front and spread slightly across width of chicken.
- Roll like swiss roll and then roll in foil square which has been brushed with a little olive oil twisting ends closed to look like a sausage.
Repeat with remaining chicken
- Places 'sausages' on baking tray and place in oven for 35-40 mins. It is ready when chicken feels firm when squeezed gently.
- Approx 10 mins before serving warm a little olive oil in a pan and gently cook garlic for a couple of minutes - do not allow to brown.
- Add cider and bring to boil and allow to reduce until slightly thickened.
Add cream, pepper and vinegar and heat through again.
- Taste. If still sauce still has the normal creamy sweetness add a little more vinegar (easiest done by pouring onto a teaspoon first to avoid 'overkill') Add salt to taste.
- If you feel the sauce has thickened too much or does not have enough 'boozy' flavour just add a little more cider, or whisky, or brandy, or a dash of milk of no more flavour needed. Keep warm
- When the chicken is cooked leave it to rest for a few minutes.
- Unwrap carefully and any juices can be added to sauce.
Place chicken on a plate and slice diagonally into two or three chunky slices and arrange to show black pudding.
Sauce can either be drizzled over or served in a separate sauce boat.
I like to serve this with mange tout, julienne carrots and baby new potatoes roasted with olive oil and a few prigs of rosemary. A glass of chilled Chardonnay goes rather well too!!!!
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