Monday, May 7, 2012

Ramsey's Chicken Stuffed with Pistachios & Sausage



I wanted to try to make something a little more fancy one night and came across this great little recipe from Gordon Ramsay -- Chicken thigh stuffed with pistachio and sausage and wrapped in bacon.   He had me with bacon, but it is really the sweet sherry vinegar and Marsala sauce that gives this dish its flavor.   The presentation of this dish makes it seem complex, but I found it surprisingly easy to make and Ramsay's 2 minute video below was all I needed to get started.



Ramsay flies through the recipe and always makes it seem so easy.  However, he never really shares the measurements for his ingredients.  I decided to go ahead share the measurements I ultimately used to recreate this dish followed by a quick recap of the steps.  By the way, I used boneless chicken thighs to simplify the dish which brought it down to one serving per thigh.

Servings:  1
Prep Time:  20 minutes
Cooking Time: 50 minutes

Ingredients:

1/2 Cup Pistachios de-shelled
1/2 Cup Italian Parsley chopped
1/2 teaspoon fresh thyme
1/2 Cup ground sausage meat (pork)
1 Large Boneless Chicken Thigh (skin optional)
4 strips of bacon
2 tablespoons olive oil
3 Cups Water
1/2 Cup Sherry Vinegar
1/2 Cup Marsala
1/4 Cup Chicken Broth

Step 1: Combine the pistachios, parsley, thyme, and sausage plus a dash of salt & pepper in a small bowl.  Add the mixture to the center of the boneless chicken thigh and roll the chicken the chicken to encapsulate the sausage meat as seen in video.

Step 2: Coat one side of a large sheet of aluminum foil with 1 tablespoon olive oil and season with salt and pepper.  Lay out the 4 strips of bacon onto the foil.  Place the stuffed chicken thigh on top of the bacon and roll the foil over the meat like you would a burrito.

Step 3: Bring a pot of water to a boil.  Place the stuffed chicken wrapped in aluminum into the pot and poach for 25 minutes. When done remove the stuffed chicken from the pot and set aside in refrigerator to cool for 15 minutes.

Step 4: Remove the stuffed chicken from refrigerator and unwrap it from the aluminum.  It's time to crisp the bacon. In a 10 inch skillet, heat 1 tablespoon olive oil at medium high.  Place the stuffed chicken wrapped in bacon into the pan and roll the chicken as the bacon begins to crisp (should take about 5-8 minutes to complete this step). Remove stuffed chicken from the skillet and set aside.

Step 5: In the same skillet with bacon juices and oil at medium high, add the sherry vinegar.  When the smoke clears and the vinegar is glazed (about 10 seconds), add the Marsala wine and stir the chicken broth and continue to cook at medium high stirring frequently until the sauce is reduced and slightly thickened (about 15-20 seconds).  This should produce about a 1/4 cup of sauce for the chicken.

Step 6:  Cut the chicken into 1/2 inch slices to expose the stuffing and drizzle the entire dish with the Marsala sauce.  It's ready to be served.




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