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Brett and Marie - Black Pudding Stuffed Chicken

with Root Vegetable Mash and Whiskey Cream Sauce

Prep time: 30 mins    Cook time: 1 hour    Serves: 4

Ingredients

Steamed asparagus, to serve

Root Vegetable Mash

250g gold potatoes, peeled, chopped

250g sweet potatoes, peeled, chopped

250g purple carrots, peeled, chopped

6tsp olive oil

60g butter

60ml thickened cream

Stuffed Chicken

1 tbs olive oil

1 shallot, finely chopped

1 garlic clove, crushed

250g black pudding, crumbled

4 chicken breasts, pounded out until 3mc thick

8 slices prosciutto

25g butter

1 tbs olive oil, extra

Whiskey Cream Sauce

1 tbs olive oil

2 shallots, finely chopped

1 clove garlic, crushed

125ml whiskey

125ml chicken stock

125ml thickened cream

Method

  1. Preheat oven to 180C.
  2. To make mash, place each of the vegetables in a separate foil package. Drizzle with oil, season and seal packages. Place on an oven tray.
  3. Roast for about 45 minutes or until soft.
  4. Mash each vegetable separately. Add equal amounts of butter and cream. Mash to combine. Season.
  5. To prepare stuffed chicken, heat oil in small frying pan over medium heat. Cook eschallot and garlic until soft. Stir in black pudding. Remove from heat.
  6. Place two slices prosciutto on a clean work surface. Top with a chicken breast. Spread with black pudding mixture. Roll each chicken breast tightly. Repeat to make four rolls.
  7. Preheat oven to 180C.
  8. Heat butter and extra oil in a frying pan over medium heat. Cook stuffed chicken rolls until prosciutto is lightly browned and crisp. Transfer to an oven tray (reserve frying pan to make sauce). Bake for about 10 minutes or until just cooked through. Transfer to a warm plate and cover lightly with foil to rest for 10 minutes. Slice thickly.
  9. To make sauce, heat oil in same frying pan that chicken rolls were cooked in. Cook eschallots and garlic until soft. Add whiskey and simmer until reduced by two thirds. Whisk in stock and simmer until reduced by a third. Whisk in cream. Season. Simmer until thickened. Strain.
  10. Serve sliced stuffed chicken and root vegetable mash with whiskey cream sauce. 
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