Grape & Rosemary glazed chicken breast, chicken ballotine with chestnut & sausage stuffing

Grape and Rosemary Glaze

  • 200g red grapes
  • 1 small red onion, peeled and chopped
  • 1 tablespoon oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons rosemary leaves

Blend the grapes to a smooth juice.

Cook the onion in the oil until soft and then add the remaining ingredients. Simmer for 20 minutes, blend again and pass.

Chicken ballotine with Chestnut and sausage stuffing

  • 6 boned chicken legs
  • 250g sausage meat
  • 75g chopped chestnuts
  • 1 teaspoon chopped thyme
  • 75g breadcrumbs
  • 1 finely chopped red onion
  • 50g butter
  • handful chopped parsley

Cook the onion in the butter until soft. Cool and mix into the sausage meat with the breadcrumbs, parsley, thyme and chestnuts.

Spoon into the legs, wrap in cling tightly.

Poach for 30 minutes then unwrap and brush with some glaze and roast for 15 minutes.

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