125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large
6 tablespoons chopped fresh
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground black pepper
• Heat 3 tablespoons of the oil in a small heavy pan and add the onion.
Cover and sweat for 10 minutes or until soft and starting to caramelize,
then cool. In a bowl, combine the walnuts, orange zest, parsley,
cranberry sauce and egg, and season well with salt and pepper. Stir in
the cooled onion mixture, and put to one side.
• Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the
chicken skin and push in the stuffing. Reshape the chicken and put in a
large roasting tin.
• Spread with the mustard and season with salt and pepper. Drizzle over
2 tablespoons of the oil and roast for 25–30 minutes, basting
occasionally. Leave to cool, reserving the roasting juices.
• When the chicken is cold, slice thickly and arrange in a serving dish.
Whisk together 2 tablespoons orange juice with the remaining oil and
some salt and pepper. Add the strained chicken juices (skim off any fat
from the surface first), pour the sauce over the chicken and serve.