| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Frances, Bissell’s, Kitchen |
4 |
servings |
INGREDIENTS
| 4 |
|
Free range organic chicken breasts off |
|
|
; the bone |
| 2 |
lg |
Cucumbers |
| 1 |
tb |
Salt |
| 1 |
oz |
Unsalted butter |
| 4 |
tb |
Dry white wine or chicken stock |
|
|
Salt and pepper |
| 1 |
tb |
Fresh dill plus more to garnish |
| 2 |
|
Free range organic chicken livers |
| 4 |
|
Free range chicken fillets |
| 1 |
oz |
Parsley; blanched briefly in |
|
|
(1 to 2) |
|
|
; boiling water |
| 3 |
tb |
Double cream; clotted cream or |
|
|
; creme fraiche |
|
|
Salt and pepper |
|
|
Nutmeg |
INSTRUCTIONS
STUFFING
Remove the skin and any fat from the chicken breasts and make a
pocket in them with a sharp knife. Shave the skin off the cucumber in
thin strips and cut in half lengthways. Scoop out and discard the
seeds, and slice the cucumber as thinly as possible.
Put the cucumber in a colander, sprinkle with salt and mix with your
hands to get all the cucumber salty. Leave to drain over a bowl for
an hour or so, before rinsing thoroughly and drying in a clean tea
towel.
Meanwhile, prepare the stuffing. Discard the skin and sinew from the
fillets. Trim the liver of any threads and green parts tainted by the
gall bladder.
Roughly chop the liver and fillet and blend in a food processor until
smooth, together with the blanched parsley, cream and seasoning.
Spoon the mixture into the chicken breasts and secure with cocktail
sticks.
Fry the chicken breasts in half the butter on both sides, cover
partially and cook until the juices run clear. Place the chicken on a
warm serving dish. Add the wine or stock to the pan juices, season
lightly, scrape up any residues and add the dill. Cook for a minute
or two and pour over the chicken.
Fry the cucumber quickly in the remaining butter until wilted and
bright green. Arrange it around the chicken and serve.
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