Chicken is one of the foods that I associate with Easter. For a main course, it is incredibly versatile. If you are in a hurry and want no wastage, then chicken breasts are a good buy. For slower methods of cooking, chicken joints are more economical. Once cooked, you can also freeze some or all of the portions.
Slit the side of each chicken breast and fill the cavity with the cream cheese. Place a piece of chicken on two rashers of derinded bacon and plait the bacon round the chicken to form a coat. This should stop the chicken drying out and adds flavour. Repeat for the remaining chicken breasts. Place in a roasting dish, pour the liquid around the chicken then roast in a hot oven (220°C/425°F) for about half an hour. The chicken should be tender and the bacon browned. Remove the meat to a serving dish and keep warm while you use the juices to make the gravy. Thicken with the cornflour which has been mixed to a cream with a little water. Cook for a few minutes then serve with the chicken. Garnish with fresh watercress or parsley.
Fry the chicken in a little oil until browned all over. Remove from the pan and place in a flameproof casserole. Add the tomatoes, herbs, tomato puree and wine and bring to the boil. Cover and simmer for 15 minutes. Add the potatoes and simmer for a further 30 minutes. Stir in the peppers and mushrooms and simmer for a further 15 minutes until the meat is tender.
Season to taste.
For the marinade…
Mix the marinade ingredients together then add the chicken drumsticks. Leave for a minimum of 2 hours, or in the fridge overnight. Drain and grill or barbecue until the drumsticks are cooked through. Baste with the remaining marinade. They should cook in about 20 minutes, depending on their size.
Peel the potatoes, boil them until cooked then mash them. Fry or grill the bangers until they're nicely browned.
Tip the mashed potatoes onto a large serving dish and form into a large flat dome. Stick the sausages into the dome at regular intervals, leaning them slightly outwards. Add a few bushes around the edge with a few sprigs of fresh parsley and coriander and serve.
And finally a tip from Barbara Ovens, who suggests you liven up your Sunday roast with a slightly different roast potato - try sprinkling the potatoes with garlic salt, poppy seeds and aniseed before you pop them into the oven.
Enjoy your Easter, Happy Eating