Serves: 6
Ingredients:
6 boned-out chicken legs or thighs
Sea salt and pepper
Approximately 24 rashers,rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp marsala
Ladleful of brown chicken stock
Stuffing:
350g good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
Risotto:
400g risotto rice (such as Arborio or Carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated parmesan, plus extra shavings to serve
25g butter, cut into cubes
Handful fresh chives, chopped (optional)
Sea salt and freshly ground black pepper
Ingredients:
6 boned-out chicken legs or thighs
Sea salt and pepper
Approximately 24 rashers,rindless streaky bacon
3 tbsp olive oil
1 tbsp sherry vinegar
2 tbsp marsala
Ladleful of brown chicken stock
Stuffing:
350g good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
Risotto:
400g risotto rice (such as Arborio or Carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated parmesan, plus extra shavings to serve
25g butter, cut into cubes
Handful fresh chives, chopped (optional)
Sea salt and freshly ground black pepper
Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it still needs a little more cooking. Add the broad beans, peas, parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender, season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the jus and serve immediately.
Thanks to Chef Gordon Ramsey for this excellent recipe.
Method:
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it still needs a little more cooking. Add the broad beans, peas, parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender, season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the jus and serve immediately.
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25 -30 minutes, until the chicken is cooked. Allow to cool in the foil, refrigerate for 30 minutes - this helps the bacon to 'set' around the chicken, and then remove the foil. Pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it still needs a little more cooking. Add the broad beans, peas, parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender, season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the jus and serve immediately.
No comments:
Post a Comment