Brie and cranberry-stuffed chicken wrapped in bacon recipe

Name: Brie and cranberry-stuffed chicken wrapped in bacon
Yield: Serves 6
Ingredients: 50g mixed unsalted nuts; 3 garlic cloves, roughly chopped; 250g white toastie bread, roughly torn; 3 sprigs thyme, leaves stripped; 100g Brie, roughly chopped; 130g cranberry sauce; 1.7kg large whole chicken; 100g unsmoked streaky bacon; olive oil, for drizzling

Created by The Tesco Recipes team

Mix up your Christmas dinner this year with this incredible festive centrepiece. Chicken is stuffed with brie and cranberry before being wrapped in bacon, then roasted until juicy and golden. Serve this budget-friendly main with all the trimmings.

See method

Serves 6
Takes 1 hr 45 mins, pus resting
676 calories / serving

Shop your ingredients

Tesco Roasted Monkey Nuts 250G
50g mixed unsalted nuts
£1.35
£5.40/kg
Tesco Garlic 4 Pack
Aldi Price Match
3 garlic cloves, roughly chopped
£0.87
£0.22/each
Warburtons Toastie Thick Sliced White Bread 800g
Aldi Price Match
250g white toastie bread, roughly torn
£1.40
£1.75/kg
Tesco Fresh Cut Thyme 20G
3 sprigs thyme, leaves stripped
£0.50
£25.00/kg
Creamfields French Brie 200G
Aldi Price Match
100g Brie, roughly chopped
£1.65
£8.25/kg
Tesco Cranberry Sauce 200G
Aldi Price Match
130g cranberry sauce
£0.49
£2.45/kg
Tesco Large Whole Chicken 1.7-2.1kg
1.7kg large whole chicken
£5.25
£3.09/kg
Woodside Farms Smoked Back Bacon 300G
Aldi Price Match
100g unsmoked streaky bacon
£1.25
£4.17/kg
Tesco Olive Oil 250Ml
olive oil, for drizzling
£3.10
£12.40/litre

Method

Heat the oven to gas 5/195˚C/175˚C fan. Put the nuts, garlic, bread, thyme and Brie into a food processor and blitz to rough crumbs, then add the cranberry sauce, season well and blitz until just combined.
Stuff a quarter of the stuffing into the cavity of the bird, but make sure it doesn’t completely fill the cavity, so there is enough room for air to circulate inside.
Make two pockets under the skin of the breast, then stuff each with 2 tbsp of the stuffing. Lay the bacon over the skin of the breasts in a criss-cross or woven pattern, then season all over and drizzle over a little olive oil. Put the chicken into a roasting dish and roast for 1 hr 10 mins. Lightly cover the bacon after 20 mins or so with foil if starts to get too dark.
Meanwhile, put the remaining stuffing into a small 20cm-diameter baking dish. After the chicken has been cooking for 1 hr 10 mins, add the stuffing to the oven and cook for another 20-25 mins until golden and crisp and the juices in the thickest part of the chicken leg are running clear. Allow to rest, loosely covered with foil, on a board for 15 mins before serving.