CHESTNUT-STUFFED CHICKEN

Try using this stuffing in a Portobello mushroom for a veggie alternative. Hands-on time 20min. Cooking time about 40min. Serves 4

1½tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

150g (5oz) cooked chestnuts (we used Merchant Gourmet)

1 medium egg

50g (2oz) fresh breadcrumbs

4 large skin-on chicken breasts, about 200g (7oz) each

FOR THE SAUCE

75ml (3fl oz) white wine

200ml (7fl oz) chicken stock

2tsp Dijon mustard

100ml (3½fl oz) double cream Small handful fresh tarragon, leaves picked and finely chopped

1 Heat 1tbsp oil in a pan over medium heat and cook onion for 10min, until softened. Add garlic, cook for 1min. Set aside to cool slightly.

2 Preheat oven to 200°C (180°C fan) mark 6. In a food processor, whizz onion mixture and chestnuts until finely chopped. Add egg, breadcrumbs and 1tsp fine salt and whizz to combine. Make a deep horizontal slit in the side of each chicken breast, being careful not to go all the way through, and stuff with chestnut mixture. Place on a baking tray lined with baking parchment. Drizzle with remaining oil and season. Cook for 20-25min, until breasts are cooked through.

3 Meanwhile, make the sauce. Bring wine and stock to the boil in a pan over high heat and bubble until reduced a little, about 5min. Turn heat down to medium and stir through mustard, cream and some seasoning. Simmer for 5min, stirring occasionally, until slightly thickened. Stir through tarragon.

4 Serve chicken with the sauce and seasonal greens, if you like.

PER SERVING 531cals, 51g protein, 24g fat (11g saturates), 22g carbs (7g total sugars), 4g fibre

GET AHEAD Stuff chicken breasts up to a day ahead. Place on baking tray lined with baking parchment. Cover and chill. Complete recipe to serve.