Triple-Tested Recipes (Part 6) - Coq au Vin Parcels, Sausage-Stuffed Chicken Breast, Asian Chicken Burgers

Coq au Vin Parcels

Although these take a little time to assemble, the elegant end result is well worth the extra effort.

Hands-on time 20 min. cooking time about 45 min. serves 4

·         500g (1bl 2oz) new potatoes, sliced into thin rounds

·         200g (7oz) button mushrooms, halved

·         4 shallots, finely sliced

·         4 skinless chicken breasts

·         200ml (7fl oz) white wine

·         150ml (5fl oz) double cream

·         1¹/₂ – 2tbsp wholegrain mustard, to taste

·         Small handful fresh parsley, finely chopped

1. Preheat oven to 200⁰C (180⁰C fan) mark 6. Cut out eight 30.5cm x 48cm (12in x 19in) rectangles of oil.
2. Stack two foil rectangles on top of each other and lay them flat. Make a pile on one side of the rectangle with a quarter each of the potatoes, mushrooms and shallots. Top with a chicken breast, season well, then fold the remaining foil over the top. Seal two of the edges byfolding each over twice, then carefully pour in a quarter of the wine through the open section. Seal the final side, then place the parcel flat on a baking tray. Repeat with the remaining foil, fillings and wine, as before (you may need to use two trays).
3. Cook the parcels in the oven for 45 min, or until the chicken feels firm when pressed through the foil.
4. When chicken is cooked heat the cream and mustard together in a small pan until boiling, then transfer to a jug (if you like your sauce a little thinner, add a little boiling water). Put the parsley in small bowl. Slide the unopened chicken parcels on to plates, serve with the cream sauce and parley and let everyone carefully open their own parcel and help themselves.

Per serving 509 cals, 25g fat (149 saturates), 22g carbs (3g total sugars)

Sausage-Stuffed Chicken Breast

If you prefer, use streaky bacon instead of pancetta wrap the stuffed breasts.

Hands-on time 20 min. cooking time about 35 min. serves 4

·         3 good pork sausage, about 200g (7oz)

·         1 shallot, finely chopped

·         1tbsp finely chopped fresh sage (or 1tsp dried sage)

·         ¹/₂tsp English mustard

·         1 small apple, finely decied

·         4 skinless chicken breasts

·         75g (3oz) pancetta slices

1. Preheat oven to 200⁰C (180⁰C fan) mark 6. Peel off and discard sausage skins. Put sausage meat into a bowl; mix through the shallot, sage, mustard, apple and some freshly ground black pepper (there should be enough salt in mixture already).
2. Slice each chicken breast horizontally in half through one side, keeping opposite side attached (open out the meat like a book). Press a quarter of the sausage mixture over one side of an opened-out breast, then fold other side back over to cover stuffing. Repeat with remaining breast and stuffing.
3. Wrap 2-3 slices of pancetta around each breast, securing the stuffing as much as you can. Put wrapped breasts in a heatproof dish.
4. Cook for 30-35 min until piping hot and cooked through. Serve with new potatoes and a green salad

Per serving 374 cals, 18g fat (6g saturates), 6g carbs (4g total sugars)

Get ahead: Prepare to end of step 3 up to a day ahead. Cover and chill.

Asian Chicken Burgers

Salted peanuts add authentic crunch to these intriguing burgers. Next time, use a 500g (1lb 2oz) pack of pork or beef mince instead of the minced chicken breasts.

Hands-on time 20 min. cooking time about 15 min. serves 4

For the burgers

·         4 skinless chicken breasts

·         40g (1¹/₂oz) roasted salted peanuts, finely chopped

·         3 spring onions, finely chopped

·         2.5cm (1in) piece fresh root ginger, grated

·         1tbsp fish, sauce

·         1 red chilli, deseeded and finely chopped

·         Small handful fresh coriander, finely chopped, plus extra to garnish

·         1tbsp groundnut oil

To serve

·         4 ciabatta rolls

·         Radishes, sliced

·         Sweet chilli sauce

1. Put the chicken breasts into a food processor and whiz until chicken is minced. Empty into a large bowl and mix through the peanuts, spring onions, ginger, fish sauce, red chilli and coriander (using your hands is easiest).
2. Heat the oil in a large non-stick frying pan. Fry the burgers over medium heat, turning from time to time, for 14-16 min or until piping hot throughout.
3. Meanwhile, split the rolls and toast. Serve the burgers in the toasted rolls, garnished with radish slices and coriander. Serve with sweet chilli sauce.

Per serving 413cals, 12g fat (3g saturates), 29g carbs (2g total sugars)

Get ahead: Prepare to end of step 1 up to 2hr ahead. Cover patties and chill until ready to cook.