Chicken Stuffed with Wild Mushrooms and Hazelnuts with Kale, Pan Haggerty and Caramelised Turnip

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 75g/2½oz wild mushrooms
• 1 tbsp fresh thyme
• 28g/1oz hazelnuts
• 1 chicken liver
• 1 tbsp fresh parsley
• 1 good-quality pork sausage, skin removed
• salt and freshly ground black pepper
• 25g/1oz butter
• 2 large potatoes, peeled and sliced thinly
• ½ onion
• 25g/1oz cheddar
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 free-range chicken legs
• salt and freshly ground black pepper
• 200ml/7fl oz red wine
• 100ml/3½ fl oz port
• 1 tsp dried mushrooms
• 1 sprig fresh thyme
• 1 bay leaf
• 200ml/7fl oz chicken stock
• 25g/1oz butter
• salt and freshly ground black pepper
• ½ turnip
• 25g/1oz butter
• 25g /1oz sugar
• 150g/5oz curly kale
• 25g/1oz butter
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried mushrooms in a small bowl, cover with boiling water and leave to soak for 20 minutes. Heat the oven to 400°F (200°C). Drain the mushrooms, reserving the soaking liquid, and chop them finely.

2. Heat half the olive oil in a frying pan over medium heat. Fry the fresh wild mushrooms, chopped liver and sausage meat for 6 to 8 minutes until cooked through, then stir in the hazelnuts, thyme, parsley, salt and pepper. Cool.

3. Open out each chicken leg, bone it, and season the inside. Spoon in the stuffing, roll the leg up tightly and secure it with cocktail sticks or string.

4. Heat the remaining olive oil in an ovenproof pan over medium-high heat. Brown the chicken on all sides, then roast for 20 to 25 minutes until the thickest part reaches 165°F (74°C).

5. For the sauce, put the red wine, port, bay leaf, thyme sprig, reserved mushroom liquid, chopped soaked mushrooms and stock in a pan. Simmer for 15 minutes until reduced by about half, then season and whisk in the butter.

6. For the pan haggerty, thinly slice the potatoes and onion. Butter an ovenproof pan, layer the potato and onion with cheddar, salt and pepper, and cook on the hob for 10 minutes, then bake at 400°F (200°C) for 25 minutes until golden.

7. For the caramelised turnip, cut the turnip into thin slices. Melt the butter in a frying pan, add the sugar and turnip, and cook over medium heat for 10 to 12 minutes, turning until golden and tender. Season.

8. Remove the kale stalks and shred the leaves. Cook in a pan of boiling water for 2 minutes, drain, then toss in the remaining butter with salt and pepper.

9. Rest the chicken for 5 minutes, remove the cocktail sticks or string, and slice. Serve with the pan haggerty, turnip, kale and warm sauce.