Chef Sakchai Ditsakul
Board Committee, Thailand Chefs Association
Yields4 Servings
California Raisin Stuffed Chicken Thigh
60 g California Raisins, soaked in brandy
4 pcs Chicken Thigh
70 g Shiitake Mushrooms
40 g Onions, diced
40 g Celery, diced
30 g Leek, sliced
15 g Almond Slivers, toasted
3 g Rosemary, chopped
Mashed Pumpkin and Potato
350 g Pumpkin
100 g Potato
100 g Cream
40 g Butter
Salt and Pepper
California Raisin Gravy
80 g California Raisins, soaked in brandy
200 g Garden Peas
80 g Bacon
30 g Onions, diced
1 tsp Garlic, chopped
250 ml Chicken Gravy
Cream
Butter
California Raisin Stuffed Chicken Thigh
1Debone the chicken thigh, leaving the skin on, and season with salt and pepper. Marinate overnight in the chiller.
2To prepare the stuffing, saute onions, mushrooms, celery and leek, adding almond slivers and rosemary last.
3Fill the chicken with the prepared stuffing, securing the ends, and roast at 220 C for 25 minutes, or until cooked.
Mashed Pumpkin and Potato
4Steam pumpkin and potato until cooked and then mash the two together.
5Add cream and melted butter. Season with salt and pepper.
California Raisin Gravy
6Clean garden peas and saute with bacon, onions and garlic. Season with salt and pepper.
7Prepare 250 ml of gravy, add the brandy soaked raisins followed by the cream and butter to adjust the flavour.
Assembly
8Cut the stuffed chicken in half and arrange on a serving plate, along with the mashed pumpkin and potato.
9Pour the California Raisin Gravy over the chicken and garnish with sprig of rosemary.
Ingredients
California Raisin Stuffed Chicken Thigh
60 g California Raisins, soaked in brandy
4 pcs Chicken Thigh
70 g Shiitake Mushrooms
40 g Onions, diced
40 g Celery, diced
30 g Leek, sliced
15 g Almond Slivers, toasted
3 g Rosemary, chopped
Mashed Pumpkin and Potato
350 g Pumpkin
100 g Potato
100 g Cream
40 g Butter
Salt and Pepper
California Raisin Gravy
80 g California Raisins, soaked in brandy
200 g Garden Peas
80 g Bacon
30 g Onions, diced
1 tsp Garlic, chopped
250 ml Chicken Gravy
Cream
Butter
Directions
California Raisin Stuffed Chicken Thigh
1Debone the chicken thigh, leaving the skin on, and season with salt and pepper. Marinate overnight in the chiller.
2To prepare the stuffing, saute onions, mushrooms, celery and leek, adding almond slivers and rosemary last.
3Fill the chicken with the prepared stuffing, securing the ends, and roast at 220 C for 25 minutes, or until cooked.
Mashed Pumpkin and Potato
4Steam pumpkin and potato until cooked and then mash the two together.
5Add cream and melted butter. Season with salt and pepper.
California Raisin Gravy
6Clean garden peas and saute with bacon, onions and garlic. Season with salt and pepper.
7Prepare 250 ml of gravy, add the brandy soaked raisins followed by the cream and butter to adjust the flavour.
Assembly
8Cut the stuffed chicken in half and arrange on a serving plate, along with the mashed pumpkin and potato.
9Pour the California Raisin Gravy over the chicken and garnish with sprig of rosemary.
Roasted California Raisin Stuffed Chicken Thigh with Mashed Pumpkin, Potato and California Raisin Gravy
