Ingredients
40g/1½oz wild rice
15g/½oz dried mixed wild mushrooms
1 corn-fed free-range chicken (approximately 1.3-1.6kg/2½-3½lb)
40g/1½oz pancetta or lardons of rindless dry cured bacon
1 clove of garlic, diced
2 shallots, diced
1 stick of celery, diced
1 tsp balsamic vinegar
salt and pepper
1 bunch of parsley, chopped
10g/¾oz butter
1 tbsp olive oil
salad leaves (watercress or rocket)
salad dressing
Method
1. Preheat the oven to as hot as possible.
2. Put the rice on to boil and simmer for 45 minutes.
3. Soak the wild mushrooms in 200ml/6¾fl oz of boiling water for 30 minutes then strain and rinse thoroughly (reserve the liquor for the sauce).
4. Joint the chicken - cut out the backbone then down the centre of the breastbone. Separate the legs and breasts. Remove the wing tip and first part of the wing bone from the breast. Scrape clean the remaining wing bone. Remove the breastbone and trim any sinew, excess fat or skin. Place the breasts skin side down and remove the fillet. Then starting ½cm/¾in from the top make a lengthways slit three quarters of the way through the breast to ½cm/¾in from the end. Open the slit and slice sideways into the chicken breast (stopping ½cm/¾in from the edge) to form a pocket. Fold back the flaps and season.
5. Fry the pancetta until the fat is released. Add the chopped garlic, shallots, celery and soaked mushrooms. Cook gently for 5 minutes. Add the balsamic vinegar and reduce. Leave to cool.
6. Stir in the drained rice and parsley, season well and mix in the butter.
7. Stuff the chicken, put the fillet on top of the stuffing and tuck in. Pin shut with cocktail sticks if needed. Rest for 20 minutes to firm up.
8. Put the olive oil into an ovenproof frying pan on a very high heat and fry the chicken skin side down until lightly coloured, turn over and place into the oven for 10 minutes or until just cooked through.
9. Rest the chicken for 5 minutes before carving into 4-5 slices. Place on a bed of dressed leaves and pour a little Red Wine Sauce on and around.
