Ladleful of brown Chicken stock and salt and pepper
STUFFING 350g good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped and Handful flat parsley, chopped
RISOTTO 400g risotto rice (such as arborio or carnaroli)
1 litre brown chicken (or vegetable) stock
150g shelled broad beans
150g peas (or petits pois), thawed if frozen
50g freshly grated Parmesan, plus extra shavings to serve
25g butter, cut into cubes
Handful fresh chives(optional), chopped
Sea salt and freshly ground black pepper
1. To make the stuffing, mix the sausage meat with
the pistachio nuts, egg yolk, thyme and parsley.
Season well with salt and pepper.
2. Open out the chicken legs or thighs, season with
pepper and divide the stuffing between them. Roll
up to enclose. Lay about four bacon rashers on a
board, overlapping them slightly. Put one stuffed
chicken portion on top and wrap the bacon around to
cover completely. Repeat with the rest of the
3. Cut six very large pieces of foil. Wrap each
chicken parcel tightly in foil, twisting the ends
to seal. Roll back and forth to even the shape.
Poach the chicken parcels, two or three at a time,
in a large pan of boiling water for 25-30 minutes,
until the chicken is cooked. Allow to cool in the
foil, then refrigerate for 30 minutes (this helps
the bacon to 'set' around the chicken). Remove the
foil and pat dry to remove any excess moisture.
4. To make the risotto, wash the rice in cold water and
strain off. Put into a pan with 500ml of chicken stock,
500ml water and a generous pinch of salt. Bring the
liquid to a simmer and blanch the rice for 7 minutes.
Drain well and spread out on a lightly oiled tray to
5. Heat the olive oil in a large frying pan and
carefully sauté the chicken parcels until the bacon is
brown and crisp on all sides. Transfer to a warm
platter and rest in a warm place.
6. Deglaze the pan with the sherry vinegar, then add
the Marsala and stock. Let bubble to reduce by half,
then skim off excess fat and check the seasoning.
7. To finish the risotto, place the blanched rice in
a shallow pan and pour in just enough chicken stock
to cover. Bring to the boil quickly and cook until
nearly all of the stock has evaporated. Taste the
risotto to see if is al dente, adding a little more
stock if it needs a bit more cooking. Add the broad
beans, peas, Parmesan and a few knobs of butter.
Cook for a further few minutes until the beans are
tender. Season to taste. Finally add the fresh
chives if desired.
8. Cut the chicken into thick slices and arrange
over the risotto. Pour over the Marsala mix and
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