Sage Stuffed Chicken Wrapped In Pancetta, With Beetroot Puree And Roasted Witlof – a delicious recipe with witlof, beetroots, butter, red wine, sage, pancetta. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 200C / 375F. Put the beetroot in a pan, rub in 2 tbsp of butter, salt and pepper, with the red wine. Roast for 40 minutes, turning occasionally. When soft, puree the whole thing and season to taste.
2
Rub inside of chicken with sage, salt and pepper. Put a sliver of butter in each piece (like, less than a teaspoon) and roll up. Wrap with pancetta and tuck the ends under so it stays put. In a pan that's ok on on the stove and in the oven, heat up remaining butter and brown chicken. Put the whole hot pan in the oven and bake for 20-25 minutes.
3
Put the endives center up on a cookie sheet and drizzle with a little oil, salt and pepper. Roast under the grill until the leaves start to burn, about 20 minutes.
100
kcal
Calories
11
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 witlof or endives, 4 medium whole beetroots, 4 tablespoons butter, 1/4 cup red wine, and more.
Yes, Sage Stuffed Chicken Wrapped In Pancetta, With Beetroot Puree And Roasted Witlof falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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