Stuffed chicken with chorizo and mascarpone mousse
A Chef Shishkov recipe. 21 November, 2015.
⏱️ Prep: 120 min
Ingredients
| 1 бр. | whole chicken (≈1.4 kg) |
| 200 г | chorizo Le Cesarin |
| 1 глава | onion |
| 3 бр. | garlic cloves |
| 2 с.л. | tomato paste Nostia |
| 3-4 с.л. | olive oil Promienna |
| 200 мл | white wine Cimarosa Chenin Blanc |
| 200 мл | chicken stock Cusina |
| — | salt, black pepper and thyme |
| 2-3 стръка | rosemary |
| — | red pepper (paprika) |
| 1 бр. | lemon |
| 250 г | mascarpone Lovilio (for the mousse) |
| 2 с.л. | sour cream Pilos (for the mousse) |
| 100 г | cream cheese Goldessa (for the mousse) |
| 1 с.л. | mayonnaise Pagusa (for the mousse) |
| ½ връзка | parsley (for the mousse) |
| ½ връзка | dill (for the mousse) |
| 3-4 стръка | spring onions (for the mousse) |
Instructions
- Preheat the oven to 180°C. In a pan fry the chorizo cut into large cubes in a little olive oil and add the finely chopped onion and garlic. Sauté until the onion turns golden, and add a pinch of thyme, the tomato paste and the lemon zest. Stir and remove from the heat.
- Season the chicken on the inside with salt and pepper and fill it with the prepared stuffing. Close the opening with a toothpick or a wooden skewer. Rub salt, black and red pepper well over the top and drizzle with olive oil. Place the chicken in a pan, add 200 ml white wine and 200 ml chicken stock. Add the rosemary and bake for 1 hour and 30 min.
- While the chicken is baking, in a bowl put the mascarpone, the cream cheese, the sour cream and the mayonnaise. Stir well and add the finely chopped green herbs, then leave to cool.
- When serving, arrange the stuffing as a garnish and the mascarpone mousse as a sauce.
Prep time: 2 h. For 4 servings.