Daily Mail - Daily Mail Weekend Magazine
STUFFED CHICKEN PARCELS WITH COLESLAW
Serves 4
For the chicken parcels
● 4 large chicken legs, skin on
(or 8 boneless chicken thighs)
● Salt and freshly ground black pepper
● 3 shallots, peeled
● 1 small apple, cut into 2mm cubes
● 100g (3½oz) walnuts, finely chopped
● 4-8 rashers of streaky bacon, rind removed
● 300ml (10fl oz) dry cider (or use a splash of white wine or sherry) For the coleslaw
● 1 kohlrabi or celeriac (approx. 150g/5½oz)
● ½ an apple
● 2 carrots
● A squeeze of lemon juice
● 2tbsp olive oil (or thighs) on both sides with salt and black pepper. Spread out each piece, skin-side down. Chop half a shallot very finely and mix it with the apple and walnuts. Divide the stuffing between the middle of each piece of chicken then fold over the sides of the meat so it covers the stuffing and joins in the middle. Secure with a cocktail stick through each end and the middle.
Wrap 1 or 2 rashers of bacon around the sides, securing with a cocktail stick at each end. Take a length of butcher’s string and wrap up each chicken parcel as though it were a package.
Chop the rest of the shallots roughly and scatter in a baking dish. Arrange the chicken parcels on top and pour the cider in. Bake in the oven for 45 minutes.
Just before serving, make the coleslaw by peeling the kohlrabi or celeriac, apple and carrots. Use the julienne blade on a mandolin to grate them for a crunchier texture or cut into thin strips with a knife. For a quicker but less crunchy coleslaw, use a box grater. Mix everything together. Squeeze over lemon juice, drizzle with the oil and season with salt.
Remove the cocktail sticks from the chicken and serve on top of the coleslaw. Drizzle some of the remaining pan juices over the top of the chicken to finish.