Chicken parcels with a ‘red’ puy lentil salad

Roaming Roosters has a great selection of weeknight-friendly, quick cook meats – from their Speciality Sausage to these Chicken Parcels. It’s a thigh joint, deboned and stuffed with their Old English pork or Cumberland sausage mix, then wrapped in a bit of bacon. Simple to cook, with no need for a marinade or dressing.

I cooked them this weekend with a puy lentil salad that I improvised. My latest resolution is to explore alternatives to starchy ‘white’ carbs (potatoes and pasta), such as lentil, wild rice and polenta. I call this creation a ‘red’ puy lentil salad because all my leftovers that went into it were red!

For the chicken parcels:

  • Place on a layer of tin foil in a tray and cook at 190C for 30 minutes or until cooked through
  • It doesn’t need covering as the bacon keeps the meat succulent inside

For the ‘red’ puy lentil salad:

  • Cover 1 cup of puy lentils with 2 cups of water (substitute some or all of this with stock for a tastier flavour, or with leftover red wine like I did) in a pan, and bring to the boil
  • Simmer for 20-30 minutes until the lentils have absorbed all the liquid
  • Drain and let cool a little
  • Scrub some radishes, top and tail and finely slice
  • Slice some fresh beetroot
  • Arrange the radish and beetroot around/on the lentil salad, and drizzle with a homemade dressing such as a honey/mustard/balsamic vinaigrette
  • Place your chicken parcel on top and you have a quick, easy and very healthy meal

The chicken parcel retained its moisture thanks to the bacon, and as it was thigh meat bore a lovely rich flavour. Because of the sausage and bacon it will be a bit salty, so a good side salad that has the sweetness of beetroot and the bitterness of the radishes helps to stabilise it.

Two chicken parcels are £4.25 from Roaming Roosters.


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