Full Recipe

Chicken Paupiette with cranberry sauce

recipeI was thumbing through various cooking books the other day and came across a recipe in Bruno Loubert’s ‘Mangetout’ that I thought might be worth a try as a different take on roast turkey for Christmas. I changed a few things around and this is the result. The original recipe used a 1kg turkey breast thinly sliced into six pieces but I couldn’t buy turkey breast (I was told it’s too early) so used large chicken breasts instead. The turkey mince used as the filling is readily available. I served the paupiettes on pumpkin mash but any vegetable mash would be just as good.


Ingredients (for 6)  

3 large single chicken breasts each sliced in half horizontally

250g turkey mince

3 tbps breadcrumbs (use 2-3 day old bread)

50ml white wine 50g butter

2 large shallots, finely chopped

180g smoked streaky bacon, finely chopped

4 sage leaves, finely chopped

1 tbsp fresh thyme leaves

1 tbsp parsley, finely chopped

1 egg, lightly beaten

½ tsp freshly grated nutmeg

Salt and pepper



1 medium onion, roughly chopped

2-3 stalks of celery, chopped

2-3 cloves garlic, peeled and sliced

2 tbps cider vinegar

1 tbsp white wine

200ml chicken stock

100ml beef stock

100g dried cranberries, soaked for an hour in hot water

1 tbsp cranberry jelly

1 tbsp cassis (blackcurrant liqueur) – optional

2 tbsps butter

Finely chopped chives

Salt and pepper


Preheat the oven to 200°C. To prepare the stuffing for the paupiettes, soak the breadcrumbs in the white wine. Melt the butter in a pan and add the shallots and cook till soft. Add them into the breadcrumbs. Cool a little and add the rest of the stuffing ingredients. Mix well.


Place a piece of plastic wrap on a chopping board. Brush with a little water using a pastry brush. Place a piece of chicken breast on it and cover with another piece of plastic wrap. Using a rolling pin gently tap the chicken breast and gradually beating until it’s about 5mm thick. Repeat with the rest of the slices. Keep each escalope between the plastic until the next stage.


Divide the stuffing into six balls. Lightly oil six squares of foil. Place a chicken escalope on each piece of foil and a ball of stuffing in the centre of each. Wrap the chicken around each and then wrap the foil tightly around. Wrap each in an extra piece of foil. Place in a roasting pan and bake for 15 minutes.


Remove from the oven and unwrap each over the roasting dish to collect all the juices. Place the paupiettes on a plate and cover.


To make the sauce, add the onion, celery and garlic to the roasting dish and cook over and medium/high heat until the vegetables start to soften and brown. Add the cider and wine and bring to the boil. Add the stock and the paupiettes. Cover with foil and place in the oven for 10-15 minutes.


Remove from the oven and place the paupiettes on a plate and cover to keep warm. Tip the sauce into a sieve over a small pot. Discard the solids. Add the cranberry jelly, cassis and dried cranberries. Bring to a gentle boil and reduce a little. Taste and season if necessary and add the butter and chives just before serving.


Serve on mash and spoon over the cranberry sauce. Serve with a green vegetable.