A finger-licking chicken dish.


  • chicken and chorizo stuffing:
  • 4 corn fed chicken supreme
  • 1 chicken breast
  • 1 whole egg
  • 150 ml cream
  • 100 ml milk
  • 200 g finely chopped chorizo
  • 100 ml olive oil
  • celeriac mash:
  • 1 celeriac
  • 200 ml cream
  • 4 potatoes
  • tart fine
  • 150 g goats cheese
  • 200 g spinach
  • 4 slice chorizo
  • 1 pinch nutmeg
  • sauce:
  • 300 ml double chicken stock
  • 2 tsp lecithin
  • seasoning


  • In a food processor, place the roughly chopped plain chicken breast along with a little seasoning.
  • Turn the mixer on at medium speed and slowly add the cream and milk. Once you have a smooth paste remove it from the mixer to a bowl.
  • Fold in the egg and the finely chopped chorizo.
  • To prepare the breast for stuffing you can remove the skin or leave it depending on your preference. Keep the wing bone attached to the breast for presentation.
  • Slice into the breast creating an envelope effect filling it with the chorizo stuffing.
  • Roll the breast tightly in cling film.
  • Try to tie the cling film off at both ends so as to prevent it from bursting out while cooking.
  • Bring a pot of salted water to a simmer and place the breast in. It is best to cover the chicken with a cloth in the water as the weight of the cloth will keep the breast below the water line.
  • Bring the water back to a simmer and cook the chicken for 15 mins. Once cooked, remove from the water and allow to cool a little before removing the cling film.
  • Now lightly fry the breast in a little olive oil to give it a more appealing colour and to enhance the flavour.
  • To prepare the celeriac mash, first cook the potatoes as if making a normal mash potato and place to one side. Peel and dice the celeriac and simmer in salted water for about 10 minutes depending on the size of the pieces.
  • It is best to put both the potato and celeriac through a ricer or moulis however mashing them would be fine. Heat the cream in a pot and slowly add the potato and celeriac until you have a smooth creamy texture.
  • For the tart simply wilt the spinach in a warm pot, season with a little salt and nutmeg.
  • Using the chorizo slice as the base, cover with the spinach then crumble the goats cheese on top.
  • The sauce is very easily prepared by bringing the stock to the boil and adding the lecithin to enrich and foam with a hand blender.
  • To serve, slice the breast to show the stuffing and place on the plate. Spoon some mash along side and place the tart on top of the mash. Drizzle the sauce all over the plate. Garnish with a slice of dried chorizo which will add to the texture of the dish.

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