If you're tired of turkey and keen for a change this year, why not try this festive Christmas table centerpeice?
This makes a perfectly good substitute for a turkey and it’s economical too! This recipe is deceptively simple to put together and it is spectacular served hot or cold so it makes the perfect stress-free recipe for Christmas lunch or dinner.
- 400g streaky bacon
- 8 large free-range chicken thighs, boneless, skinless
- Salt & pepper to season
- 2 cups fresh breadcrumbs
- 1 cup mix cranberries and currants, roughly chopped
- 1 small bunch parsley, chopped fine
- 4 fresh sage leaves, shredded + 6-8 extra, fried in butter for garnish
- Zest from half an orange or one lemon
- ½ tsp sea salt + decent pinch black pepper
- ¼ cup olive oil (or 30g butter)
- Preheat oven to 180 C.
- Lay out large rectangle of baking paper with the long edge closest to you. Arrange bacon rashers vertically, overlapping each, to cover the paper. Make a row of 4 thighs along the long edge, slightly in from the edge of the bacon. Arrange each thigh to butt up, or even slightly overlap, to the next one. It’s like a jigsaw! Now make a second row above so you have a large rectangle. Season with salt and pepper.
- Mix stuffing ingredients to combine and sprinkle evenly of chicken. Start from the long side closest to you and use the baking paper to roll up into a tight log. Carefully transfer to roasting dish, placing it seam-side down. Brush with oil.
- Cover with foil and cook for 45 minutes, baste, then leave uncovered and cook for further 15-25 minutes or until bacon is crisped and chicken is cooked through.
- Scatter with crispy sage leaves and rest for 10-15 minutes before cutting into thick rounds to serve.