Stuffed, bacon-wrapped chicken legs on risotto recipe
- 6 boned-out Chicken legs or thighs
- Sea salt and pepper
- Approximately 24 rashers, rindless streaky bacon
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 2 tbsp Marsala
- Ladleful of brown Chicken stock
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
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.
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.
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.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.