Roast Chicken with Black Pudding and Apple Stuffing and a Creamy Mustard Sauce
Every now and then I get a sudden craving for a roast chicken dinner, maybe it's the Northerner in me or maybe it's just the deliciousness of crispy skin and tender, juicy meat - who knows! Anyway such a craving hit this weekend and from it this recipe was born.
It is still (supposedly) summer so I wanted to lighten up the traditional roast with all the trimmings by adding a bit of a French twist to the classic. The sauce is incredibly fresh, with punches from lemon, mustard, white wine and vinegar, which truly dance on the palate. Not only that, this stuffing recipe is quite frankly the tastiest, most more-ish thing on my entire blog and if that doesn't sell it to you I don't know what will! This dish is great for a dinner party as it can almost all be prepared in advance and it looks and tastes amazing.
Roast Chicken with Black Pudding and Apple Stuffing and a Creamy Mustard Sauce
Serves 6-8
For the stuffing:
25g unsalted butter
4 shallots, finely chopped
125g black pudding, chopped into chunks
125g streaky bacon, chopped into chunks
1 tart eating apple (e.g. Granny Smiths), peeled, cored and cut into chunks
100g breadcrumbs (I like to blitz sourdough in a food processor)
leaves from 4 sprigs of thyme
1 egg, lightly beaten
salt and pepper
For the chicken:
2kg whole chicken
15g unsalted butter
For the mustard sauce:
15g unsalted butter
4 shallots, finely sliced
4 tbsp white wine vinegar
150ml dry white wine
200ml double cream
2 tbsp Dijon mustard
juice of ½ lemon
salt and pepper
Start with the stuffing. Melt the butter in a frying pan and sauté the onion, black pudding, bacon and apple together until golden. Mix with all the other stuffing ingredients, season well and set aside to cool. Do not wash the pan! Preheat the oven to 180C/350F/Gas Mark 4.
Make the mustard sauce. Melt the butter in the pan with all the stuffing residue and gently sauté the shallots until soft. Add the vinegar, whack up the heat and reduce to about 1 tbsp. Add the wine and boil to reduce by half, scraping up all the goodies from the pan as you go, then add the cream, mustard, lemon and seasoning. Set aside to reheat later.
Season the chicken inside, then stuff it and season the outside. Set in a roasting tin and smear the butter over the bird. Put in the hot oven and roast for 1 hour and 30 minutes. Remove to a warmed platter, cover with a double layer of foil and keep the bird warm. Leave to rest for at least 15 minutes.
Meanwhile place the mustard sauce back over a low heat to warm up. Add the cooking juices from the chicken to the pan and a little water if needed to loosen the sauce. Skim off any fat that rises to the top, check the seasoning and adjust as required.
Serve the chicken with the sauce and stuffing. I like mine with roast potatoes and steamed green beans.
It is still (supposedly) summer so I wanted to lighten up the traditional roast with all the trimmings by adding a bit of a French twist to the classic. The sauce is incredibly fresh, with punches from lemon, mustard, white wine and vinegar, which truly dance on the palate. Not only that, this stuffing recipe is quite frankly the tastiest, most more-ish thing on my entire blog and if that doesn't sell it to you I don't know what will! This dish is great for a dinner party as it can almost all be prepared in advance and it looks and tastes amazing.
Roast Chicken with Black Pudding and Apple Stuffing and a Creamy Mustard Sauce
Serves 6-8
For the stuffing:25g unsalted butter
4 shallots, finely chopped
125g black pudding, chopped into chunks
125g streaky bacon, chopped into chunks
1 tart eating apple (e.g. Granny Smiths), peeled, cored and cut into chunks
100g breadcrumbs (I like to blitz sourdough in a food processor)
leaves from 4 sprigs of thyme
1 egg, lightly beaten
salt and pepper
For the chicken:
2kg whole chicken
15g unsalted butter
For the mustard sauce:
15g unsalted butter
4 shallots, finely sliced
4 tbsp white wine vinegar
150ml dry white wine
200ml double cream
2 tbsp Dijon mustard
juice of ½ lemon
salt and pepper
Start with the stuffing. Melt the butter in a frying pan and sauté the onion, black pudding, bacon and apple together until golden. Mix with all the other stuffing ingredients, season well and set aside to cool. Do not wash the pan! Preheat the oven to 180C/350F/Gas Mark 4.
Make the mustard sauce. Melt the butter in the pan with all the stuffing residue and gently sauté the shallots until soft. Add the vinegar, whack up the heat and reduce to about 1 tbsp. Add the wine and boil to reduce by half, scraping up all the goodies from the pan as you go, then add the cream, mustard, lemon and seasoning. Set aside to reheat later.
Season the chicken inside, then stuff it and season the outside. Set in a roasting tin and smear the butter over the bird. Put in the hot oven and roast for 1 hour and 30 minutes. Remove to a warmed platter, cover with a double layer of foil and keep the bird warm. Leave to rest for at least 15 minutes.
Meanwhile place the mustard sauce back over a low heat to warm up. Add the cooking juices from the chicken to the pan and a little water if needed to loosen the sauce. Skim off any fat that rises to the top, check the seasoning and adjust as required.
Serve the chicken with the sauce and stuffing. I like mine with roast potatoes and steamed green beans.
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