Chicken and pork parcels

Chicken and pork parcels


Be the first to make this!

About this recipe: These delightful chicken parcels are filled with a blend of sausage meat, apricots and chestnuts and wrapped in bacon and secured with string like little parcels. Great for a dinner party!


Serves: 6 

  • 2 tablespoons butter
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 450g sausage meat
  • 110g dried apricots, finely chopped
  • 110g chopped chestnuts
  • salt and pepper, to taste
  • 6 large chicken thighs, boned
  • 12 rashers smoked streaky bacon
  • 2 tablespoons olive oil

Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

  1. Preheat the oven to 180 C / Gas 4.
  2. In a frying pan, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft. Add the sausage meat and brown for 3 minutes, stirring constantly. Add the apricots, chestnuts and seasoning and mix well. Divide the sausage mixture into 6 and stuff into each chicken thigh. Pull the skin from the thigh over the stuffing as much as possible then place two rashers of bacon in a cross over the parcel and tuck the ends of the rashers underneath. Secure with kitchen string like a parcel.
  3. In a frying pan over a medium heat, warm the oil and brown the parcels on all sides. Place in a baking dish.
  4. Bake in the preheated oven for 45 to 60 minutes until the chicken and pork are no longer pink in the centre. Remove from the oven and serve hot.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate