Chicken Stuffed with Prawns
If possible get prawns with the heads and shells on, as it really boosts the flavour for the sauce. You could even use langoustines. Serve this with some lightly cooked young spinach, or even sea vegetables like sea aster or sea beet.
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Amount Per Serving
Calories from Fat 243
% Daily Value *
Total Fat 27g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Total Carbohydrates 6g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 large chicken legs
- 2 chicken thighs, skinned, boned and minced
- 20 or so small raw prawns with the heads and shells removed and reserved for the sauce
- Salt and freshly ground black pepper
For the sauce
- A couple of good knobs of butter
- The shells and heads from the prawns
- The bones from the legs , chopped into 2 or 3 pieces
- 2 shallots, peeled and roughly chopped
- 1 clove of garlic, peeled
- 1tsp flour
- A pinch of saffron
- 1tsp tomato purée
- 100ml white wine
- 350ml chicken stock
- 2tbsp double cream
- A good pinch of chopped tarragon
- Preheat the oven to 200C/gas mark 6.
- With the point of a sharp knife cut the flesh away either side of the thigh bone and up to about 2cm past the joint, leaving the skin and flesh as intact as possible. Chop the knuckle and bones into small pieces with a heavy chopping knife and put to one side for the sauce.
- Remove the heads from the prawns and set aside.
- For the stuffing, chop a third of the prawns and mixed with the minced chicken thighs. Season well.
- Push the stuffing into the flesh from the legs, as far up the drumstick as you can, leaving around a tablespoon of stuffing on the thigh part. Fold the thigh meat over to encase the stuffing, and secure with a couple of cocktail sticks so the stuffing doesn't fall out.
- Wrap each leg tightly in cling film so you end up with a kind of miniature ham-shape. Place the legs in a saucepan, cover with water, bring to the boil and simmer for 10 minutes, then remove from the heat and leave to cool.
To make the sauce
- Melt the butter in a large pan, fry the shells, heads and chicken bones with the shallots and garlic for 6-7 minutes, until lightly coloured, then add the flour and stir well.
- Remove the clingfilm from the chicken legs and place in a small roasting pan, season and spoon over a little oil. Roast for about 30 minutes or until golden.
- Add the saffron and tomato purée. Stir well then gradually stir in the wine and stock. Bring to the boil and simmer for about 15 minutes until reduced by half.
- Add the cream and tamarind and simmer gently for 30 minutes until reduced by half again, and a thick consistency. Strain through a colander into a bowl.
- Remove about half a cupful of the shells (not the chicken bones) and blend with the sauce in a liquidiser. Use a fine-meshed sieve to strain into a saucepan.
- To serve, reheat the sauce, add the prawns and simmer for a minute or so. Remove the chicken from the roasting tray and dry on kitchen paper. Place the chicken on warmed serving plates and spoon the sauce over.
Simon Rochester http://www.simonrochester.co.uk/