Cranberry and brie chicken polpette recipe

Method

1. Heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Add the onion, cover with a lid and cook for 10 mins, stirring occasionally, until softened. Spoon into a bowl and add half to a second bowl with the chicken mince, cranberries and thyme. Mix well with a wooden spoon, then fold through 60g brie. With damp hands, shape the mix into 24 even-sized balls, roughly 25g each.
2. Add the remaining oil to the frying pan, set over a medium heat and brown the chicken polpette for 5 mins until golden all over; set aside.
3. Return the onion to the frying pan, along with the carrot and celery, and cook for 5 mins until starting to soften, scraping any caramelised polpette off the pan. Stir through the garlic and chilli and cook for a further 2 mins, then add the passata and sugar. Bring to the boil, cover and simmer for 10 mins, stirring often. Season with black pepper. Nestle the polpette into the sauce, re-cover and cook for 6-8 mins until the chicken is cooked. Top with the remaining brie and cook for 1-2 mins until melted.
4. Sprinkle with fresh parsley and serve with crusty bread, if you like.

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• Freezing and defrosting guidelines

  Freeze the cooked polpette in the sauce for up to 1 month. Defrost fully overnight in the fridge, then gently cook in a frying pan until piping hot before topping with the brie. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.