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

Yields4 ServingsTotal Time1 hr 15 mins

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.

Nutrition Facts

Servings 4