01
Feb
Drizzle with the remaining oil and season the veg. Add in the chicken and cook for 45 minutes then add the leeks onion garlic mushrooms and black pudding at this stage add a little seasoning.
Put any remaining garlic in the cavity and season the chicken.
Chicken and black pudding tray bake. Toss the chicken and sprinkle with some more chilli powder and paprika then arrange the black pudding slices in with the chicken and return the tray to the oven. Toss and mix the red pepper red onion and chickpeas and return that tray to the oven also. Bake both trays again for another 5 minutes.
Cut a pocket in each chicken breast and stuff each one with a slice of black pudding cut in half. Season with salt and pepper. Wrap each chicken breast tightly with 2 rashers of bacon.
Place onto a baking tray and cook the the preheated oven for 30 minutes. Butterfly the chicken breaststhen place the black pudding on the breasts and close. Wrap the chicken with the bacon place on a roasting tray and place in a hot oven for 45 mins.
Add in the chicken and cook for 45 minutes then add the leeks onion garlic mushrooms and black pudding at this stage add a little seasoning. Add a tablespoon of flour to thicken the mixture and pour in the white wine and cream allowing the mixture to come to a gentle boil whilst stirring all the time. Place 1 tbsp of olive oil in a pan and brown the chicken breasts on each side for 1-2 minutes until the proscuitto is sealed.
Place the chicken on a baking tray and cover with tin foil. Bake for 20 minutes then remove the foil and bake for a further 10-15 minutes until the chicken is cooked all the way through. Boil the kettle and get the pasta cooking per pack instructions.
Heat frying pan with 2 tablespoons of olive oil over a medium heat. Add the chorizo and chicken and cook for 3-4 minutes add the slice of black pudding continue to cook for a further 3-4 minutes stirring the chicken and chorizo and avoiding the black pudding. Creamy chicken bean leek traybake.
A star rating of 43 out of 5. Throw together chicken thighs cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers.
12 ounces half pack Black Pudding 1 cup chopped onions 2 carrots chopped 1 14 cup stock veggie chicken or bacon. Preheat the oven to 180C 350F Gas Mark 4. Prepare the stuffing for the chicken - Crumble the black pudding into a bowl and add in the bread crumbs along with the parsley and chives.
Use a fork to mix this well but try to keep it light. Prepare the chicken - Cut a small pocket. Stuff each chicken breast with a slice of black pudding.
Heat rapeseed oil in a large non-stick frying pan over a high heat and place chicken into the frying pan. Cook for 2 minutes on each side or until golden brown. Transfer chicken on a small cooking tray and pop in the oven for 25 minutes.
Line a baking tray with non-stick baking paper. To make the stuffing heat the butter and olive oil in a frying pan set over a medium heat. When the butter has melted add the onion and cook for about 5 minutes until soft.
Add the black pudding and cook for 5 minutes more stirring frequently until the black pudding is cooked. Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg.
Roast for 25-30 mins until the roast potatoes are golden and crunchy the vegetables are tender and the chicken is cooked through. Meanwhile add the peas to a pan of boiling water and cook for 5 mins until tender. Put any remaining garlic in the cavity and season the chicken.
Cover with foil or lid and cook in a preheated oven at 190CFan 170CGas 5 for 20 minutes per lb450g plus an extra 20 minutes. Take the lid or foil off the chicken for the final 30 minutes of the cooking. Black Pudding Stuffed Chicken With Cheesy Leeks.
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 eg. Granny Smiths peeled cored and cut into chunks.
Sausage and black pudding casserole. Cook the sausage until slightly brown. Add some veg oil to a pan.
Heat up the pan and add the swede carrots onion and celery until they brown then add the Thyme and Bay Leaves and Salt and Pepper as necessary. Add the stock and Barley to the pan and cook.