We This is a short followup on the recipe for Roast Chicken Breast and Mushroom Stuffed Wings (here). We had divided a large chicken as there are just 2 of us and we are trying to make our food go a little further to reduce the pressure on our food suppliers. Having used one of the breasts we still had the other and 2 drumsticks (as well as 2 chicken thighs we will use later). The recipe is unsurprisingly similar but this time we boned out the drumsticks completely and stuffed them with a mix of chopped mushrooms and dried tomatoes, but we could have used a little sausage, or perhaps even a little haggis or black pudding. We were planning to serve these with some sautéed Mayan Gold potatoes from Carroll’s Heritage Potatoes which we have been waiting to try. In the current climate the Carrolls cannot sell to restraurants as they normally would and are available by mail-order for those self isolating. Their USP is that they are the first potato in the UK from the indigenous Phureja potatoes of Peru. It is supposed to have a rich golden coloured flesh, and a moreish flavour – fingers crossed!
The first thing to do was to bone out the drumstick (a first for me), which was surprisingly easy. This was stuffed with a chopped mushroom and dried tomato, and the chicken envelop closed with a cocktail stick.
We were cooking in a pan in the EGG set up for direct cooking at 160-170C. The drumstick takes more cooking than the breast and these were started about 15 mins before the breast. They were cooked with the Mayan Gold potatoes for the first 15 mins and this way we managed to get some good colour onto the skin.
Once we had reached this stage it was time to cook the breast. We were cooking the chicken and the potatoes on a single MiniMax BGE. This meant we could only have one pan in the MiniMax at a time.
The chicken drumsticks were therefore put into the second pan with the chicken breast, skin side down, and the cooking continued. We did this as a little challenge as clearly we could have done this more easily on the large BGE. Using the large BGE we would have had plenty of room for both pans at once. Doing this in the MiniMax means it is necessary to ‘swap over’ the 2 pans. This is why we were cooking directly, unlike on the previous occasion when we cooked the previous chicken breast and wing dish.
This meant that the pans could be brought back to temperature more quickly and the residual heat in the pan allowed continued cooking when taken out of the MiniMax. We just needed to swap the pans over a couple of times.
When around 70% cooked, the breast was turned over to finish off the cooking. We were again aiming for a core temperature of 70C (the recommended safe temperature UK Food Standards Agency, holding it there for 2 minutes)
Once at temperature the chicken was wrapped in foil and covered with a clean tea towel to rest. The potatoes had some fresh rosemary and sea salt sprinkled over the top and were finished off on the EGG.
We were serving the chicken and potatoes with some slow cooked haricot beans and broccoli. The chicken breast was cut lengthways and half served on each plate with the stuffed drumsticks together with the haricot and broccoli.
The chicken was as good as it was previously and the drumsticks excellent! The potatoes too were something of a revelation: creamy and nutty! We will certainly be using these again!!
This chicken has so far provided 4 very generous portions (and stock for soup)!
There are still 2 large chicken thighs to go ……………… watch this space!!
Roasted chicken breast and stuffed drumsticks
Chicken drumsticks stuffed with mushrooms and sun dried tomato served with roast chicken breast
- 2 Chicken Drumsticks
- 2 large mushrooms
- 3 sun-dried tomatoes
- Salt and pepper
- Olive oil
- Step 1 The first thing is to bone out the chicken drumstick by sliding a filleting knife along and around the bone and then turning the drumstick inside out so the bone can be cut out. This is the only difficult step. The bone should be removed by cutting through the joint. Turn the drumstick back so the skin is on the outside again. This leaves a pocket for the mushroom stuffing.
- Step 2 Chop 2 mushrooms and the dried tomatoes and then stuff into the pockets created in the drumsticks where the bone was removed. Close the pocket using a cocktail stick.
- Step 3 Colour the drumstick in a pan or on a plancha in the EGG which should be set up for direct cooking at 160-170C. Start the wings about 15 mins before the breast. (If doing the sautéed potatoes start these at the same time). Turn to get good colour on the skin
- Step 4 Once the drumsticks have some good colour add the chicken breast skin side down to colour the skin and render any fat. When the skin is well coloured turn over to finish cooking the breast – cook to a core temperature of 70C
- Step 5 If cooking on a large BGE cook the potatoes at the same time, if in a MiniMax alternate the cooking of the chicken and the potatoes and finish the potatoes as the chicken rests at the end of the cook).
- Step 6 Serve the chicken drumstick and half the chicken breast with the sautéed potatoes and your choice of vegetables.