Black Pudding Stuffed Chicken with Root Vegetable Mash and Whiskey Cream Sauce

Black Pudding Stuffed Chicken with Root Vegetable Mash and Whiskey Cream Sauce

Black Pudding Stuffed Chicken with Root Vegetable Mash and Whiskey Cream Sauce

4 Serves 30 minutes prep 1 hour cook

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

Method

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
in a jug on the side.

Notes

This recipe has been tested.

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