Rolled and stuffed Chicken thigh with Serrano Ham, a pear and thyme stuffing with a buttery Sweet potato mash. Mange Tout, Brussel sprouts peas and chestnut

Chef Paul Watters’ Rolled and Stuffed Chicken Thigh with Serrano Ham, Pear, and Thyme Stuffing, and Buttery Sweet Potato Mash

Ingredients:

For the Chicken:
– 8 deboned chicken thighs
– 8 slices of Serrano ham
– 16 cocktail sticks

For the Sweet Potato Mash:
– 8 large sweet potatoes, peeled, rinsed, and diced
– 4 tablespoons of butter
– 1/2 cup of milk (or 2 tablespoons of double cream)
– Salt and pepper to taste

For the Stuffing:
– 4 pears, diced
– 4 tablespoons of butter
– 2 cups of breadcrumbs
– 1 onion, finely diced
– 1 teaspoon of dried thyme
– Warm water to bind the stuffing
– Salt and pepper to taste

For the Vegetables:
– 8 Brussels sprouts, halved
– 1 cup of frozen peas
– 4 handfuls of Mange Tout
– 16 dried chestnuts

For the Pepper Sauce:
– 1 pint of chicken stock
– 1 tablespoon of cracked black pepper
– 4 tablespoons of double cream
– 4 tablespoons of preferred gravy mix

For the Gravy:
– 1 pint of chicken stock
– 1 tablespoon of cracked black pepper
– 1 tablespoon of butter
– 1 tablespoon of tomato puree

Preparation:

1. Sweet Potato Mash:
– Boil the sweet potatoes until soft, then strain.
– Bring back to heat, add milk and cream, and bring to a boil.
– Mash with a potato masher, then whisk in butter.
– Season with salt and pepper, keep warm.

2. Stuffing:
– In a medium pan, melt butter, add onion, thyme, and diced pear. Cook for 3-4 minutes.
– Gradually add breadcrumbs, mix well, and add water to bind.
– Season with salt and pepper, allow to cool.

3. Chicken:
– Preheat the oven to 180 degrees.
– Place Serrano ham slices on a chopping board.
– Lay open chicken thighs on each ham slice, add stuffing in the middle.
– Roll ham over chicken, secure with cocktail sticks.
– Season with salt and pepper.
– Cook in a pan for 3-4 minutes each side, then transfer to the oven for 15 minutes. Let it rest.

4. Vegetables:
– Boil Brussels sprouts for 2-3 minutes, add Mange Tout and peas, cook for an additional two minutes.
– Season with salt and pepper.

5. Plate Assembly:
– Place a pack of dried chestnuts in the center of each plate.
– Arrange vegetables around the plate.
– Put sweet potato mash in the center.
– Remove cocktail sticks from chicken, slice, and place on top of the mash.
– Serve with the preferred sauce (pepper or gravy).