These days, now that the last of our 6 children have moved out and there is just Robert and I left at home, it is a struggle to remember to cook for only two. This recipe is one I put together a few night ago. Mind you, there was still too much for two people for one meal, but the leftover chicken was a tasty addition to Caesar Salad the next night.
Sherry can be used in place of the green ginger wine used in this recipe. I often roast potatoes, pumpkin, onion, sweet potato and parsnip in the dish along with the chicken.
Serves 2 to 4
1 small onion, grated
10 fresh sage leaves, finely chopped
¼ teaspoon salt
2 slices bread, crumbed
1 to 2 tablespoons green ginger wine
2 large chicken breasts, skin on
1 knob garlic
2 tablespoons olive oil
1 cup stock
½ teaspoon salt (optional)
1 teaspoon seedless jam
2 teaspoons cornflour mixed to a paste with 1 tablespoon water (optional)
Heat oven to 200°C (fan forced). Have ready a baking dish 20cm x 28cm approximately.
Mix together the onion, age, salt and breadcrumbs and then mix in enough green ginger wine to make a firm paste-like consistency. Ease the skin gently from the flesh of the chicken bread, leaving attached at the sides and push the stuffing into the gap.
Place oil in baking dish and bake chicken for 10 minutes, then reduce heat and bake 15 minutes more or until chicken is cooked through. Remove from the dish and leave to rest while making the gravy.
Pour the fat from the pan and discard. Pour in the stock, salt (if using) and jam and bring to the boil. Simmer for a few minutes to reduce the sauce, then strain into a small pot. Bring back to the boil and thicken, only if needed with some or all of the cornflour paste. Add salt and pepper to taste.
Serve the chicken breast sliced with the gravy and roast and/or seasonal vegetables.