M&S RECIPE INSPIRATION
Rosemary Shrager’s chicken wrapped in bacon with bramble liqueur, shallots and mushrooms
Pair these succulent chicken breasts in a boozy sauce with our Classics côtes du rhône villages
Ingredients
- 2 chicken breast fillets
- 8-10 rashers M&S smoked streaky bacon
- 4 chicken thighs
- 2 tbsp flour, seasoned with salt and pepper
- 1 clove garlic, crushed
- 1 cinnamon stick
- 2 whole cloves
- 100ml white wine
- 1 litre fresh chicken stock
- 300g seedless red grapes
- 100ml M&S bramble gin liqueur
- 120ml double cream
- 2 tbsp chopped tarragon
- 12 shallots, peeled and left whole
- Handful (8) M&S exotic mixed mushrooms
- 300g fine French beans
- 30g butter
- 2 tbsp chopped parsley
Method
- Slice each of the the chicken breasts into two across the middle. Wrap a strip of bacon around each piece, as well as around each chicken thigh, and secure each with a cocktail stick. Dust the wrapped chicken pieces in the seasoned flour.
- In a large casserole dish, heat 4 tbsp olive oil. Add the chicken and cook until browned all over, then remove from the pan and set aside. Add the garlic, cinnamon and cloves, then deglaze with the white wine. Add the stock, return the chicken pieces and simmer until reduced by a third, about 20-30 minutes.
- Add the grapes, cover and cook for 5 minutes. Using a slotted spoon, remove the chicken and grapes and set aside.
- Add the bramble gin liqueur and reduce by half. Add the cream and tarragon and cook for a further 5-10 minutes.
- Cook the shallots in a pan of boiling water for 10 minutes, then drain. Heat the butter and 1 tbsp olive oil in a frying pan and brown the shallots all over. Add mushrooms for the last few minutes, frying until browned.
- Steam the French beans until tender.
- Remove the cocktail sticks from the chicken and return to the sauce with the grapes. Divide the chicken and sauce between serving bowls and serve topped with the shallot and mushroom mix and the parsley, alongside the French beans.
