Roasted California Raisin Stuffed Chicken Thigh with Mashed Pumpkin, Potato and California Raisin Gravy

Chef Sakchai Ditsakul
Board Committee, Thailand Chefs Association

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
1

Debone the chicken thigh, leaving the skin on, and season with salt and pepper. Marinate overnight in the chiller.

2

To prepare the stuffing, saute onions, mushrooms, celery and leek, adding almond slivers and rosemary last.

3

Fill the chicken with the prepared stuffing, securing the ends, and roast at 220 C for 25 minutes, or until cooked.

Mashed Pumpkin and Potato
4

Steam pumpkin and potato until cooked and then mash the two together.

5

Add cream and melted butter. Season with salt and pepper.

California Raisin Gravy
6

Clean garden peas and saute with bacon, onions and garlic. Season with salt and pepper.

7

Prepare 250 ml of gravy, add the brandy soaked raisins followed by the cream and butter to adjust the flavour.

Assembly
8

Cut the stuffed chicken in half and arrange on a serving plate, along with the mashed pumpkin and potato.

9

Pour the California Raisin Gravy over the chicken and garnish with sprig of rosemary.