Christmas Chicken with Cherry Sauce
salt and pepper
3 – 4
good quality pork sausages
remove meat from the casing
For the cherry Sauce
1 – 2
pinch of salt
lemon juice to taste
5 – 10
a little cold water to mix with cornflour
a few sprigs fresh thyme
Preheat the oven to 180 C.
Place each chicken breast between two layers of plastic and use a meat mullet and lightly flatten the chicken to about 3-4 mm thick.
Season lightly with salt and pepper.
Lay a single layer of spinach on the chicken.
Use the meat from one sausage and place in a sausage shape at the top end of the chicken closet to you.
Start rolling the chicken and place on plate with the join at the bottom.
Use 3 strips of pancetta on each chicken roll and cover the chicken with it.
Cover the chicken with foil and make sure there are no gaps in the foil.
Make the other rolls in the same fashion and place on a baking sheet.
Bake for 30 – 40 minutes.
Remove foil and place back in the oven to brown. ( 5 min)
For the Cherry Sauce
Place the cherries, thyme, sugar, salt , water and star anise in a pot and bring to the boil.
Cook until cherries are soft and almost mushy.
Add the vinegar and lemon juice.
Mix the corn flour with water and add to the sauce.
Keep the sauce in a glass jar until needed. Serve with the Christmas Chicken