As the evenings draw in and a chill appears in the air, there’s one thing I crave – some good old comfort food. One of my favourite things to cook is a roast dinner with a little bit of a twist. In honour of Black Pudding Day on October 25th I thought I’d share a recipe for Clonakilty Black Pudding stuffed chicken breast. It’s delicious paired with a salad or roast potatoes and vegetables. In the spirit of Autumn I opted for the latter. It’s mouth-watering comfort food at its finest. Thanks to using chicken breasts it was a lot less hassle than cooking a ‘proper’ roast dinner, making it great for weeknights too. All hail the mighty black pudding, it’s certainly not just for breakfast!
Clonakilty black pudding heralds from its namesake in West Cork. The closely guarded secret recipe has stayed the same for 137 years, and only uses ingredients produced by Irish Farmers. Their black pudding uses beef as opposed to the traditional pork, giving it a delicious twist. Fairly recently the brand has gone global and they now offer a range of products including the delicious gluten free black pudding that I’ll be using in this recipe. I found this in the supermarket a couple of years ago and it’s a game changer! I hadn’t been able to eat black pudding for years, but now I can and I’m over the moon.
The Clonakilty Black Pudding stuffed chicken breast recipe serves 4.
8 Potatoes peeled and chopped into chunks
Goose fat or oil
4 chicken breasts
200g of bacon or Clonakilty Slisíní Rashers
280g Clonakilty Black Pudding
2 red apples
Handful of sage
Vegetables of your choice (I opted for roasted carrots and broccoli)
Preheat the oven to 180C/Gas mark 5 and part boil the potatoes for twenty minutes.
Heat up some goose fat or oil in a roasting tin in the oven 5 minutes before the potatoes are boiled. Toss the potatoes in the hot oil and cook for up to an hour.
Slice the bacon rashers lengthways in half. Slice the chicken lengthways. Don’t cut all the way through to allow a pocket for stuffing.
Chop apples into small cubes and roughly chop sage. Then, in a bowl, combine the Clonakilty Black Pudding with apple cubes and sage.
Stuff this mixture into chicken breasts. Don’t overfill as it will expand while cooking.
Wrap the stuffed chicken breast in the bacon and place on a greased oven tray.
Roast for 30 to 40 minutes, or until the chicken is cooked through. Remove and allow to cool slightly before slicing in half. If you’re making roasted carrots add then in the oven at the point that the chicken goes in.
Whilst the chicken is cooking prepare and cook the rest of your vegetables.
Bish, bash, bosh there you have a delicious twist on a roast dinner. My Clonakilty Black Pudding stuffed chicken breast recipe was quick, simple and really satisfying. The combination of the black pudding, chicken and bacon was mouth-watering, wholesome and hearty. It is a great dish to indulge in for a healthy dose of comfort food on a dark autumn evening. If you have a little more time, perhaps at the weekend, I recommend stuffing a whole chicken with the apple, sage and black pudding mix. You could use the delicious left overs for a salad for lunch the next day too.
Whilst black pudding is delicious in a fry up, it can be used in so many different ways. I’m determined to play around with this ingredient a lot more this winter. Clonakilty have a huge recipe section on their website, if you need some inspiration. I’m currently daydreaming about the black pudding, crab, apple puree and pancetta salad…its sounds like a delicious combination of sweet, creamy and earthy goodness. If anyone needs me, I’ll be cooking up a storm in the kitchen!
How will you be celebrating black pudding day?