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Cornish Recipes from The Alverton: Nick’s Chicken Wrapped in Prosciutto

Served with sauteed potatoes, baby vegetables, pancetta and sun blushed tomato veloute, wow your dinner guests this season with Nick's recipe.

Recipes from The Alverton: what you will need per person

One skinless chicken breast
Two slices of prosciutto
25g sausage meat
25g chorizo sausage
One free range egg
Three new potatoes
One baby leek
One baby carrot
One cooked baby beetroot
20g diced pancetta
Four sun blushed tomatoes
15g butter
One tsp plain flour
150ml chicken stock
50ml double cream

Method

For the chicken

Pre-heat the oven to 180 degrees.
First blend together the sausage meat, chorizo and egg (no need to season as there is plenty of flavour in both meats).
Make an incision through the middle of the chicken length ways with a sharp filleting knife.
Stuff the chicken either with your hands or a piping bag if you have one.
Wrap the chicken with the sliced prosciutto.
Place in the oven for approximately 15 minutes.

For the sautéed potatoes

Boil the potatoes for approximately 15 minutes or until a knife will cut through the potato.
Slice each potato into three pieces discarding the ends.
In a hot oiled pan, fry the potatoes each side getting a nice golden brown colour, add butter and coat the potatoes. Season with salt and pepper.

For the sauce

Fry the pancetta in a medium hot pan.
Chop the sun blushed tomatoes.
Add to the pancetta.
Add the butter until melted.
Mix in the flour.
Stir for a minute then top with the chicken stock.
Cook until sauce thickens.
Then add the cream for a further two minutes.
Bring a pan of water to the boil.
Cook the baby leek and carrot for four to six minutes.
Heat the beetroot for six minutes in the oven on 180.

To plate

Place the sautéed potatoes on the plate, spread out in a row. Slice the chicken into four pieces and place on top of the potatoes overlapping each other.

Cut all the vegetables in half and randomly place around the chicken.

Drizzle the sauce over and around the chicken.

Enjoy!

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