Courtesy of the legend in the kitchen that is Gordon Ramsay – a great cheat meal which is high in protein and delicious when accompanied with rice, risotto or diced roast potatoes!
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
350g good-quality pork sausage meat
Handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
To make the stuffing mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about 4 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 chicken.
Cut 6 very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seas. 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, refrigerate for 30 minutes – this helps the bacon to ‘set’ around the chicken, and then remove the foil. 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 your accompanying side dish – this can be risotto, rice or diced roast potatoes. Pour over the jus and serve immediately.