This treatment is also excellent with pheasant breasts, but the cooking time may be slightly less as they’re smaller. If your chicken breasts are large, you can carve enough slices at an angle from 2 breasts to serve 3 people. For a large party, pre-brown the chilled wrapped breasts in a very hot pan well ahead and then finish in the oven later.
SERVES 6
25 g (1oz) dried porcini mushrooms
300 ml (½ pint) boiling water
75 g (3 oz) butter, softened
2 large garlic cloves, crushed, plus more for the roasting tin
small bunch of basil, chopped
6 small boneless, skinless chicken breasts
12 thin rashers of streaky bacon, stretched if necessary
2 tablespoons chopped parsley
FOR THE PORT AND PARSLEY SAUCE
1 – 2 tablespoons Worcestershire sauce
3 tablespoons port
1 heaped teaspoon cornflour
200 ml tub of full-fat crème fraîche
Measure the dried mushrooms into a bowl and pour over the 300ml boiling water. Leave for about 20 minutes.
In a bowl, mix together the butter, garlic and 3 tablespoons of the basil. Season with salt and pepper. Strain the mushrooms, reserving the liquid, and chop the mushrooms fairly finely. Mix with the butter mixture.
Using a sharp knife, cut a pocket horizontally through the thick part of each chicken breast, almost through to the other side.
Divide the mushroom stuffing into six and stuff some into each pocket. Season the chicken breasts and wrap 2 slices of bacon around each one.
The chicken can be stuffed and rolled up to 24 hours ahead, and kept in the fridge. The sauce can be prepared ahead and kept in the same way, then finished in the roasting pan. You can freeze the raw chicken for up to one month; thaw carefully before cooking.
Sit the pieces in a buttered roasting tin and roast for about 15 – 20 minutes in an oven preheated to 220°C/200°C fan/gas 7 until cooked through and crisp. Allow to rest while making the sauce.
Skim any fat from the roasting tin, then make the sauce. Pour the reserved mushroom liquid into the roasting tin and mix with the cooking juices. Add the Worcestershire sauce and port, and reduce by half on the hob. Mix the cornflour with about 3 tablespoons of the crème fraîche and blend till smooth. Add to the rest of the crème fraîche, then quickly stir into the mushroom liquid in the pan, check and adjust seasoning, if necessary, and bring to the boil.
Carve each breast carefully at an angle into 3 – 5 slices, arrange on a plate and serve with a little sauce. Sprinkle with parsley and serve any remaining sauce separately. If in a hurry, leave the breasts whole. Serve with spinach.
AGA COOKING Slide the tray on to the top set of runners in the roasting oven for about 15 minutes, until the chicken is cooked through and the bacon is crisp.