Chicken Fillets stuffed with Clonakilty Black Pudding and wrapped in Smokey Bacon

Sometimes the ultimate comfort food is the most simple and hearty.....for example roast chicken. This is unbelievably easy and a definite crowd pleaser. I have cooked it for just the 2 of ourselves as Monday evening comfort food using leftover Sunday breakfast but also in my parents house for a group of 12 family and friends where it went down an absolute treat ( and anyone who knows us, knows we are good grubbers). I served this with typically rustic roasties, country vegetables, some gravy and cranberry sauce. I know us Corkonians can be a bit biased and we do love to look after our own but Clonakilty black pudding and rashers are undisputedly the most delicious. 

What you'll need:

Chicken fillets

Smokey rashers

Black pudding

Washed Rooster potatoes

Rosemary

Salt and Cracked Black Pepper

Olive Oil

Vegetables

Instant gravy (optional)

1. Preheat the oven to 190oC. Wash your chicken fillets and cut a deep incision along the side of the chicken fillet. 

2. Next take your black pudding and remove all packaging including and edible casings depending on your brand. Mash your black pudding in a large bowl so that it's easy to mold. 

3. Divide your black pudding according to the amount of chicken fillets that you plan on cooking and start packing each individual chicken fillet. 

4. Wrap each fillet in a rasher and place carefully on a sheet of tin foil on a baking or roasting tray. These will take about 35 minutes to roast so warp loosely in the tin foil for the first 20 minutes of roasting. For the next 15 minutes of roasting, unwrap so that they turn nice and golden roasted colour. 

5. For the potatoes, cut each one in quaters roughly, Place in a large bowl with some roughly chopped rosemary, about a desert spoon of Olive Oil and some salt and cracked black pepper. If you have time to par boil your potatoes, they would probably be nicer. I just didn't have the time. Just add the washed potatoes to boiling water with a sprinkle of salt. Reduce heat and simmer for about 5-10 minutes until you can stick a fork through but you still wouldn't eat them - roughly about half cooked. 

6. In the meantime, steam some vegetables, I used carrots and mange toute. 

Serve with some cranberry sauce - see Christmas posts - and some gravy from the roasting j