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Yorkshire Recipes

Pan Fried Chicken Breast filled with Fine Fettle Cheese and wrapped in Locally Produced Bacon.
Served with roast potatoes and roasted vegetable

by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4

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Preperation time 30 minutes
Cooking time 1 hour (in total)

4 free range chicken breasts
1 large glass of red wine
2 pints/1.1 litres of beef stock (reduced down to one pint of stock to intensify the flavour)
1 small can of duck fat
80g/2.5ozs butter
80ml/3flozs oil
2 parsnips (peeled and cut into small chunks)
2 sticks of celery (washed and cut into small chunks)
2 carrots (peeled and chopped up into small chunks)
280g/10ozs Maris Piper potatoes (peeled and cut into roast potato size chunks)
120g/0.25lb Fine Fettle cheese (cut into four equal portions)
4 rashers of locally produced bacon

1. Make incision in chicken breast and put cheese inside. Wrap bacon around breast and fry in a hot pan until golden in colour (try not to let the cheese run out).
2. Place on a tray and cook at 180C/350F/Gas4 for 10 minutes. When cooked, allow to rest.
3. While chicken is resting pour wine into a pan, add reduced stock then simmer and reduce further until a thick rich jus (sauce should be thick and sticky)
4. Part cook potatoes in water with a little salt until half cooked.
5. Drain out water and shake potatoes in pan so that they fluff a little at the sides, then place them in a hot tray with duck fat, garlic and herbs (Ideally rosemary or thyme)
6. Cook potatoes until soft and make sure you shake the tray a couple of times.
7. Fry vegetables in a roasting tray with butter and oil.
8. Stir vegetables and place in oven at 180c/350F/Gas4 until cooked and lightly golden in colour.
9. To assemble: Place chicken in the centre of plates, and put roast potatoes and vegetables beside it. Then drizzle red wine sauce around the plate and serve.

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