How To: COOK our new Huntsman's Chicken
Posted on 28 August 2012
This is a classic and classy entertaining dish. It's incredibly fiddly and time-consuming to make at home... and with the ingredients totting up to a fairly substantial £27.68 we challenge you to make it for any less than £17.95 (for our 4 portion)!
COOK: £17.95 (or you cook: £27.68 + 2.5 hours)
So, what's new?
In the new Huntsman's Chicken, the chicken breasts are stuffed (carefully by hand!) with a new duxelle recipe of porcini and chestnut mushrooms, shallot, double cream and Marsala. This is a more contemporary flavour than the previous version, which included chicken livers and breadcrumbs. The chicken breasts are now wrapped in sweet-cured bacon and each one is garnished with a fresh bayleaf, to give a lovely visual flourish. Our new sauce is a reduction of Marsala (an Italian fortified wine, similar to Port) and French Merlot wine, with porcini mushrooms and redcurrant jelly that delivers a lovely edge of sweetness.
How To Make it Yourself
- 4 medium chicken breasts
- A packet of sweet cured streaky bacon
- 4 fresh bay leaves
- 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
- A small glass of Merlot Wine
- A large glass of Marsala Wine
- A single dried Bay Leaf
- 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
Recipe:
- Start by preparing the Duxelle which we will use to stuff the chicken breasts.
- Begin by lightly chopping the chestnut mushrooms and shallots.
- Heat the olive oil in a pan and add the shallots with salt and cracked black pepper to taste. Fry until soft.
- Add the mushrooms, thyme, finely chopped porcini (you can crush this in a pestle mortar or machine blend for the perfect consistency) and marsala wine, 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 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.
Or you could buy a ready made Huntsman's Chicken (made by hand at our kitchen in Kent by COOK chefs ) - and sit back and relax instead!
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