Publication-approved historical recipe

Chicken parcels with sweet potato mash

Name: Chicken parcels with sweet potato mash
Ingredients: 5 large skinless chicken fillets; 200 g asparagus spears, trimmed, halved, and blanched; 125 g mild goat's cheese, sliced; 125 g sun-blushed tomatoes; Salt and black pepper; 1 tbsp dried mixed herbs; 10 slices prosciutto; 2 cardamom pods; 63 g butter; 470 ml chicken stock; 310 ml double cream; 10 spring onions, finely sliced; 1 tsp crushed black pepper; A splash of white wine; 3 medium sweet potatoes; 2 tbsp crème fraîche; A knob of butter; Cayenne pepper, to taste

Bury (2010) · Night 1 · Juliet Eastham

Ingredients

5 large skinless chicken fillets
200 g asparagus spears, trimmed, halved, and blanched
125 g mild goat's cheese, sliced
125 g sun-blushed tomatoes
Salt and black pepper
1 tbsp dried mixed herbs
10 slices prosciutto
2 cardamom pods
63 g butter
470 ml chicken stock
310 ml double cream
10 spring onions, finely sliced
1 tsp crushed black pepper
A splash of white wine
3 medium sweet potatoes
2 tbsp crème fraîche
A knob of butter
Cayenne pepper, to taste

Method

Heat the oven to 220°C/gas 8. Wrap the sweet potatoes in foil, prick them, and bake for 45–60 minutes, until tender.
Halve the potatoes, scoop out the flesh, and mash it with the crème fraîche, butter, and cayenne. Return the mash to the skins for serving.
Flatten each chicken fillet to about 1 cm thick.
Divide the asparagus, goat's cheese, and tomatoes among the fillets. Season, add the herbs, roll tightly, and wrap each parcel in prosciutto.
Brown the parcels in butter, add the stock, cover, and cook over low heat for about 10 minutes, until the chicken is cooked through. Remove and keep warm.
Whisk the cream into the pan juices, add the spring onions, wine, and pepper, and simmer for about 4 minutes, until thickened. Serve with the sweet potato mash.