Classic Huntsman’s Chicken Recipe

Instructions

1. First, make the duxelles. Place the mushrooms in a food processor and blitz until finely chopped. Alternatively, chop the mushrooms very finely by hand.
2. Place a large nonstick frying pan on a medium heat, then add the butter and oil. When the butter has melted, add the mushrooms, shallots, garlic and thyme.
3. Cook for 20 minutes, stirring occasionally, until the liquid is released and the mixture is starting to dry out.
4. Increase the heat to high, then add the marsala and stock or water. Allow to bubble and soften for 5–10 minutes until the liquid has evaporated.
5. Season to taste, then remove from the heat, transfer to a bowl and stir in the cheese and cream (if using). Allow to cool at room temperature.
6. Now make the sauce. Place all the ingredients except the cornflour in a medium saucepan.
7. Bring to the boil, then reduce to a simmer for about 45 minutes until the sauce has reduced and is thick enough to coat the back of a spoon.
8. Once the duxelles has cooled, prepare the chicken. Place the chicken breasts face down on a chopping board and cut a long pocket into the back of each breast – you want to cut through to the centre, but not out the other side.
9. Spoon the duxelles into a piping bag and pipe the stuffing into each breast.
10. Place a bay leaf on top and wrap each breast with one or two rashers of bacon. Secure with cocktail sticks, if needed.
11. Place the chicken breasts on a plate and cover with clingfilm. Chill in the fridge until needed.
12. When you’re ready to cook the chicken, preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
13. Place a large nonstick frying pan on a medium heat and add the oil. Brown the chicken breasts all over for about 10 minutes (you may need to do this in batches), then transfer to a medium roasting tray and place in the oven for 20–25 minutes until golden and cooked through.
14. Warm the sauce up again. Add the cornflour to a small bowl, spoon in a little of the sauce and stir to a paste, then whisk the paste into the sauce in the pan.
15. Stir for 2 minutes, or until a little thicker, then season to taste and remove from the heat.
16. Divide the chicken between individual plates, spoon over the sauce and serve.