When it comes to Christmas I am quite Traditional about the celebration, I like things to be organised, presented well and to have a Joyous occasion.
It is during the lead up to Christmas that I get quite merry, and think of new ways to create something new for a dinner party or for my own personal enjoyment. This is one of those dishes I love to share as it is simple, quick and looks festive.
A great point of this recipe is that quite a large percentage of the preparation can be done the previous day, so you can enjoy mingling with your guests during the night and not tied to the kitchen.
Chicken Mignons with a Cranberry and Chilli Sauce
Ingredients (serves 4)
- 2 tablespoons Olive Oil
- 8 medium sized Skinless Chicken Thighs
- 8 long rashers of rind-less bacon.(prosciutto/parma ham can replace the bacon)
- 8 toothpicks to hold
- 275gm Wild Cranberry Sauce
- 200ml Sweet Chilli Sauce
- 1 Teaspoon Tabasco Sauce
- 1 Spanish onion, diced
- 4 sprigs of Coriander
- salt and pepper for seasoning
Method
- Preheat oven to 175c.
- Place the chicken thigh on a board with the skin-side face down, roll the thigh tightly and make a cut almost all the way through in the middle of the chicken. This process is called Butterflying. Season well.
- Fold the thigh in half and wrap tightly with the bacon. Secure with toothpick and set aside.
- Heat oil in medium sized ovenproof pan over a medium to high heat.
- Add the chicken mignons to the pan and cook on each side for about 3-4 minutes to seal in juices.
- When both sides have been sealed, place the pan into the oven and bake for 10-12 minutes (this will vary depending of the size of the mignons.
- In a small saucepan over a medium heat, add a little oil and fry the onion for 2 minutes or until translucent. Add the sauces and reduce to a low heat and let the sauce reduce.
- Remove the chicken from the oven and let sit for 5 minutes, this allows the chicken to relax and therefore become tender.
- When ready to serve, place the sauce into the centre of each plate, remove toothpicks from the chicken and place onto the sauce, garnish with coriander.
- I recommend a nicely chilled bottle of Riesling to compliment this meal.
ramblingrelish 