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Stuffed Chicken Olives

Prep Time1 hour
Cook Time1 hour
Course: Main Course
Cuisine: English
Keyword: breadcrumbs, carrot, celery, chicken breast, chilli, chorizo, garlic, leek, onion, oyster mushrooms
Servings: 4 people
Calories: 793kcal
Author: Chief Cook and Bottle Washer

Equipment

  • 1 Sauté pan It must be able to go in the oven
  • 1 Casserole Dish That can be put on the hob

Ingredients

For the stuffing

  • 4 Chicken Breasts skinless
  • 50 g Butter
  • 1 Onion finely chopped
  • 200 g Oyster Mushrooms finely chopped
  • 1 small Red Chilli deseeded and finely chopped
  • 1 clove Garlic finely chopped
  • 1 tbsp Sage finely chopped
  • 50 g Breadcrumbs
  • 1 tbsp Rapeseed Oil

For the sauce

  • 1 tbsp Rapeseed Oil
  • 25 g Butter
  • 2 rashers Bacon streaky is best but back will work, finely chopped
  • 1 Onion finely chopped
  • 1 Carrot finely diced
  • 2 sticks Celery finely diced
  • 1 Leek finely diced
  • 1 glass White Wine
  • 1 ltr Chicken Stock
  • 50 g Chorizo diced

To assemble

  • 50 g Butter chopped into cubes
  • 1 tbsp Parsley chopped

Instructions

Make the Stuffed Chicken Olives

  • Melt the butter in a pan and add the finely chopped onion for the sauce and sweat until soft and translucent but not coloured. Whilst the onion sweats get everything else for the stuffing chopped. This will take you at least 20 minutes
  • Once the onions are sweated and soft, add the chilli, garlic, chopped mushrooms and chopped sage. Cook until the mixture starts to become dry, take off the heat and stir in the breadcrumbs so that the stuffing holds together. Season with salt and pepper and set aside to cool
  • Cut the chicken breasts so that they open out and then gently top them out so that they are as near to a rectangle as possible. Try to get them thin but without making any holes in them
  • Once the stuffing is cool, put it in a piping back and pipe a quarter of the mixture on to the centre of each breast. If you don't have a piping back, a freezer bag with the corner cut off will work and if you don't have that then just spoon it carefully!
  • Roll up each chicken breast and tie with string to keep it in shape. We're not great at this but it all helps with the end presentation!
  • Heat the oil in a pan and brown the chicken on all sides. Once browned set aside, it will cook fully a bit later

Make the sauce

  • Heat the oven to gas mark 4, 180°C, (160°c fan)
  • Heat the oil in a the same pan and then add the butter. Add the bacon, half the carrot, half the onion, half the celery and half the leek and colour well. This process will take a good 15-20 minutes
  • Add the wine and allow to reduce and burn off the alcohol (if you take a good sniff it won't burn your nose if the alcohol is burned off), then add the stock and bring it to a boil. Put the chicken back into the pan, put the lid on and put it in the oven for 30 minutes
  • After 30 minutes take it out of the oven, remove the chicken and set it aside (again). Reduce the remaining liquor by half
  • Melt 50g of butter in the casserole dish, add the diced chorizo and the remaining vegetables and sweat gently until almost cooked
  • Pass the cooking liquor that you have reduced through a fine sieve into the casserole with the vegetables
  • Take the string off the chicken and return it to the pan one last time. Add the remaining butter, shake it into the sauce. Remove the chicken once it is fully warmed through
  • Test the sauce for seasoning and then serve poured over the chicken
  • We served ours with creamy mashed potato and sprinkled with the parsley. It was delicious!

Nutrition

Calories: 793kcal | Carbohydrates: 26g | Protein: 57g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 846mg | Potassium: 1414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4122IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 4mg