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Roast chicken supreme with fruity caramelised mincemeat

Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli gets creative with fruity mincemeat and winter sprouts when cooking this warming chicken dish

Roast chicken supreme with fruity caramelised mincemeat

Method

1. Preheat the oven to 200C / gas 6.

2. Stuff the chicken breasts with the sweet mincemeat by opening up the breast and making an incision on one side from the thick end to the tapered end to create a pocket.

3. Set a sturdy frying pan on a medium heat and heat 1 tbsp of olive oil. Score the skin on the breasts, season and add the chicken breasts, skin-side-down, along with the herbs and garlic. Sear the chicken for about 1 minute.

4. Transfer the chicken breasts to the oven and cook for about 8 minutes, until just tender.

5. Meanwhile, finely chop the shallots and the pancetta. Heat the olive oil in a frying pan and fry the shallots and pancetta along with cracked white peppercorns and the crushed garlic.

6. Score the bottom off the brussel sprouts and remove the outer leaves.

7. Blanch for two minutes in boiling salted water, and refresh the sprouts in iced water.

8. Heat a pan with the remaining 1 tablespoon of olive oil and caramelise the sprouts with the sage and remaining crushed garlic.

9. Sweat the cranberries with sugar and vinegar, for a minute or so.

10. Serve the chicken, sprinkled with the pancetta mixture. Just before serving, drizzle over the red wine jus, garnish with chervil, and serve with the cranberries and sprouts.