How to make: Our Huntsman's Chicken

Huntsman's Chicken is a classic and classy entertaining dish, however, it's incredibly fiddly and time-consuming to make at home. If you're feeling inspired having watched Lyndsay in action (let's face it, who doesn't?!) then read on to find out how you too can become a domestic goddess and master this terribly tricky dish!

Ingredients:
4 medium chicken breasts
A packet of sweet cured streaky bacon
4 fresh bay leaves
For the Duxelle
1 ½ teaspoons of olive oil
6 peeled shallots
Half a packet of chestnut mushrooms
A sprig of freshly chopped thyme
A pinch of porcini mushroom (finely chopped or blended)
Cracked black pepper to taste
A sprinkling of grated grano padano
A tablespoon of double cream
For the sauce
A small glass of Merlot Wine
A large glass of Marsala Wine
2 dried bay leaves
A sprig of freshly chopped thyme
7 grams of dried porcini
1 cube of chicken stock
3 tablespoons of red currant jelly
A splash of Marsala wine and sea salt to taste

How to make:
- Start by preparing the Duxelle which we will use to stuff the chicken breasts; begin by mixing the chestnut mushrooms and shallots in a food processor (or finely chopping).
-Heat the olive oil in a pan and add the shallots with thyme, salt and cracked black pepper to taste. Fry until soft.
- Add the porcini powder (you can make this by whizzing dried porcini in a coffee grinder) and marsala wine, a cook to sizzle. Once the Duxelle is dry add the cream and grano padano, mix well and cook for a further 2 minutes. The Duxelle should have a gravy-like consistency. Place in a container and leave to chill.
- To prepare your chicken breasts make an incision with a knife before using your fingers to make wider.  Equally divide the Duxelle, and with a tablespoon (or piping bag if you have one) stuff your chicken breasts.
-Place a bay leaf on top of each breast and wrap with a piece of streaky sweet cured bacon.
- Cook the chicken at 220 degrees for 15 minutes, turning the breasts half way through.
- While the chicken is cooking begin to make your sauce. Mix all of the ingredients together in the pan. Bring up to the boil and simmer until the sauce is reduced to the consistency of gravy.
- Add water if it begins to get too thick.
- Add an extra splash of marsala and sea salt to taste. When the chicken is cooked liberally pour the sauce over and serve while hot.