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Chicken stuffed with wild mushrooms and hazelnuts with kale, pan haggerty and caramelised turnip (recipes)






Serves 2



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the stuffing1 tbsp olive oil75g/2½oz wild mushrooms, finely chopped1 tbsp fresh thyme leaves, finely chopped28g/1oz hazelnuts, coarsely chopped1 chicken liver, finely chopped1 tbsp fresh parsley leaves, finely chopped1 good-quality pork sausage, skin removedsalt and freshly ground black pepperFor the pan haggerty25g/1oz butter2 large potatoes, peeled and sliced thinly½ onion, finely sliced25g/1oz cheddar cheese, gratedsalt and freshly ground black pepperFor the chicken1 tbsp olive oil2 free-range chicken legs, boned, with skin onsalt and freshly ground black pepperFor the gravy200ml/7fl oz red wine100ml/3½ fl oz port1 tsp dried mushrooms1 sprig fresh thyme1 bay leaf200ml/7fl oz chicken stock25g/1oz buttersalt and freshly ground black pepper For the caramelised turnip½ turnip, diced25g/1oz butter25g /1oz sugarFor the kale150g/5oz curly kale, shredded25g/1oz buttersalt and freshly ground black pepper



Method



1. Preheat the oven to 200C/390F/Gas 6.2. To make the stuffing, heat the olive oil in a non-stick pan and gently cook the mushroom, hazelnuts and thyme for five minutes. 3. In a bowl, mix the cooked mushrooms, thyme and hazelnuts with the liver, parsley and sausage meat. Season, to taste, with salt and freshly ground black pepper. Set aside.4. To make the pan haggerty, use the butter to grease a baking tray and a square of foil. Layer the potatoes and onions with salt and freshly ground black pepper on the baking tray. Cover loosely with the buttered foil and bake on a high shelf in the oven for 30 minutes.5. Meanwhile, for the stuffed chicken, prepare two large squares of aluminium foil, drizzle with olive oil and lay the boned chicken legs, skin-side down, on the foil. Season with salt and freshly ground black pepper. 6. Divide the stuffing into two and, using your hands, roll each half into a sausage shape and place along the length of chicken. Carefully roll the chicken firmly in the foil, and, when finished, twist the ends of the foil up tightly so that it resembles a Christmas cracker - it is important to ensure it is water-tight. 7. Bring a large pan of water to the boil and add the chicken ' crackers' to the pan. Simmer for 20 minutes, or until the chicken is cooked all the way through.8. To make the gravy, bring the wine and port to the boil in a small pan, along with the dried mushrooms, thyme and bay leaf. Cook until the liquid has reduced by half.9. Pour in the chicken stock and cook for a little longer to reduce by half again. Remove from the heat, strain through a sieve into a clean pan and set aside.10. To make the caramelised turnip, bring another pan of water to the boil and simmer the diced turnip for five minutes. Drain thoroughly when cooked.11. Melt the butter in a non-stick frying pan, add the sugar and the turnips and shake the pan continuously until the outside of the turnip pieces are caramelised. Set aside.12. When the pan haggerty has cooked, remove the foil. Top with the grated cheese and return to the oven for a further five minutes.13. For the kale, bring a pan of water to the boil and simmer the kale for 3-4 minutes. Drain well and return to the pan or a bowl. Add the butter to the pan and mix to coat. Season to taste with salt and freshly ground black pepper. Set aside in a warm place.14. Meanwhile, remove the chicken from the pan and remove the foil from the chicken. Take off the skin and discard and slice the stuffed chicken neatly.15. Reheat the gravy, whisking in the butter to enrich it. Season to taste with salt and freshly ground black pepper.16. To serve, place a portion of the pan haggerty onto each plate. Place the the chicken in a neat pile alongside with the caramelised turnip, kale and a generous drizzle of gravy.