Black Pudding Stuffed Chicken with Root Vegetable Mash and Whiskey Cream Sauce
Black Pudding Stuffed Chicken with Root Vegetable Mash and Whiskey Cream Sauce
Preparation time:
30 minutes
Cooking time:
1 hour
Serves:
4

Ingredients

  • 2 tbs olive oil
  • 1 eschalot, finely chopped
  • 1 garlic clove, crushed
  • 250g black pudding, crumbled
  • 8 slices prosciutto
  • 4 chicken breasts, pounded out to 2cm thick
  • 25g butter
  • Steamed asparagus, to serve

ROOT VEGETABLE MASH

  • 250g yukon gold potatoes, chopped
  • 250g sweet potatoes, chopped
  • 250g purple carrots, chopped
  • 1½ tbs olive oil
  • Salt and pepper, to season
  • 60g butter
  • 60ml (¼ cup) thickened cream

WHISKEY CREAM SAUCE

  • 1 tbs olive oil
  • 2 eschalots, finely chopped
  • 1 garlic clove, crushed
  • 125ml (½ cup) whiskey
  • 125ml (½ cup) chicken stock
  • 125ml (½ cup) thickened cream
  • Salt and pepper, to season
  1. Method
  2. Notes

  1. To make mash, preheat oven to 180C. Place each of the vegetables in a separate foil package and drizzle with oil. Season and seal packages. Place on an oven tray and roast for 45 minutes or until soft.
  2. Mash each vegetable separately. Add 1 tbs butter and 1 tbs cream to each vegetable, then mash until smooth. Season.
  3. Heat half the oil in a small frying pan over medium heat. Add eschalot and garlic and cook, stirring, for 2-3 minutes or until softened. Stir in black pudding. Remove from heat.
  4. Place two slices of prosciutto on a clean work surface. Top with a chicken breast. Spread with black pudding mixture. Roll tightly to enclose. Repeat to make four rolls.
  5. Preheat oven to 180C.
  6. Heat butter and remaining oil in a frying pan over medium heat. Add stuffed chicken rolls and cook, turning, for 5-6 minutes or until prosciutto is crisp and lightly browned. Transfer to an oven tray, reserving pan and juices. Roast chicken for 10 minutes or until just cooked through. Transfer to a warm plate and set aside, lightly covered with foil, for 10 minutes to rest.
  7. To make sauce, heat oil in reserved pan. Add eschalot and garlic and cook, stirring, for 3-4 minutes or until softened. Add whiskey and simmer until reduced by two-thirds. Whisk in stock and simmer until reduced by a third. Whisk in cream and season. Simmer until thickened, then strain mixture.
  8. Divide mash among serving plates. Thickly slice chicken and add to plates. Serve with sauce
  9. in a jug on the side.

This recipe has been tested.

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