Chicken Olives - James Martin Chef

Ingredients

• 4 skinless chicken breasts
• 8oz king oyster mushrooms, finely chopped
• 2oz butter
• 1 fresh small red chilli
• 1 clove garlic
• 1 finely chopped onion
• 2oz breadcrumbs
• 1 tbsp chopped sage
• Salt & pepper
• 1 tbsp rapeseed oil
• 1oz butter
• 2 rashers streaky bacon, finely diced
• 1 carrot, finely diced
• 2 stick celery, finely diced
• 1 leek, finely diced
• 1 glass dry white wine
• 2pts brown chicken stock
• 2oz chorizo
• 1tbsp chopped parsley
• 4oz butter
• Melt 2oz butter gently, add finely chopped onion and sweat, do not colour
• Add chopped chilli, chopped garlic, chopped mushrooms and chopped sage
• Cook gently until the mixture starts to dry out
• Take off the heat and stir in the breadcrumbs, to hold altogether, then season with salt and pepper and put to one side to cool
• Cut the chicken breasts and tap out to make as near as possible a rectangular shape
• Put the stuffing into a piping bag and pipe a quarter of the stuffing on to the centre of each breast
• Roll up and tie to ensure a cylindrical shape
• Heat oil in ovenproof casserole dish, add butter
• Colour the chicken all round then take out and put to one side
• Add bacon and half the carrot, half onion, half celery, and half leeks and colour nicely
• Add wine and reduce then add stock and bring to the boil
• Put the chicken back into casserole
• Put lid on and put in the oven for 30 minutes
• Take out of the oven and take chicken out and put to one side
• Reduce cooking liquor by half
• Meanwhile melt 2 oz butter in a clean casserole dish
• Add diced chorizo and rest of vegetables and sweat gently until almost cooked
• Pass the cooking liquor through a fine chinois into the casserole with the vegetables
• Using scissors, take off the string from the chicken then put the chicken into the sauce
• Bring back to the boil
• Shake in the butter
• Test the seasoning
• Add chopped parsley and serve