Get ready to create an extraordinary culinary experience with this Serrano Ham Wrapped Chicken accompanied by Cheesy Truffled Roast Potatoes and Roasted Tenderstem recipe. As a premium dish, it masterfully combines gourmet ingredients with comforting elements, resulting in a meal that truly stands out without ever disappointing!
Tender and juicy chicken, wrapped in thin slices of savoury Serrano ham, provides a mouthwatering combination of flavours. The chicken, succulent and mild, perfectly complements the rich, salty tang of the Serrano ham, resulting in a main dish that is as flavourful as it is sophisticated.
To accompany the chicken, the Cheesy Truffled Roast Potatoes offer an indulgent twist to a comforting classic. These roasted potatoes, crispy on the outside and fluffy on the inside, are enhanced by the luxurious notes of truffle and the creamy, melted cheese. Each bite of these potatoes delivers a wonderful contrast of textures, and the truffle adds an elevated touch that transforms this side into a gourmet delight.
Adding a refreshing and healthy element to the plate, the Roasted Tenderstem offers a delicate balance to the rich chicken and potatoes. These lightly roasted vegetables have a slight crunch, adding a textural variety to the meal, while their inherent sweetness provides a pleasing contrast to the other savoury elements.
Despite the complexity of its flavours, this Serrano Ham Wrapped Chicken with Cheesy Truffled Roast Potatoes and Roasted Tenderstem recipe is surprisingly manageable to prepare. It’s an ideal choice for those evenings when you want to treat yourself or your loved ones to a luxurious, restaurant-quality meal at home. Enjoy the harmonic blend of comfort and sophistication in this memorable dish.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like Two Baking Trays, Saucepan and a Large Frying Pan.
Serrano Ham Wrapped Chicken with Cheesy Truffle Roast Potatoes and Roasted Tenderstem
Print RecipeIngredients
- 450g Potatoes
- 2 Slices of Serrano Ham
- 1 Echalion Shallot
- 10g Chicken Stock Paste
- 1 Sachet of Truffle Zest
- 40g Grated Hard Italian Style Cheese
- 2 Chicken Breasts
- 15g Tenderstem Broccoli
- 100g Crème Fraîche
Instructions
Step 1: Fill and boil your kettle. Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop into your oven. Peel the potatoes, chop them into 3cm chunks.
Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Step 2: Once the potatoes are ready, drain in a colander, pop back into the pan and give your pan a shake to fluff them up. Next, sprinkle on the grated hard Italian style cheese and toss to coat.
Take your hot baking tray out of the oven, carefully transfer your potatoes onto it in a single layer, turning in the oil.
Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.
Step 3: Meanwhile, lay the slices of Serrano ham lengthways on a board (1 slice per chicken breast). Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it.
Place them seam-side down on a large, lightly-oiled baking tray (we’ll add the broccoli to the tray later on). Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the middle shelf of your oven for 25-28 mins.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle.
Step 4: Meanwhile, halve, peel and thinly slice the shallot.
When the chicken is halfway through cooking, add the Tenderstem to the chicken baking tray, drizzle with oil and spread out in a single layer.
Season with salt and pepper and then pop back in your oven for the remaining 12-15 mins.
Step 5: While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Add the shallot and fry until softened, 4-5 mins. Stir occasionally.
Pour in the water (see ingredients for amount) and stir in the chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 3-4 mins.
Stir in the creme fraiche, bring to the boil, then remove from the heat. Taste and add salt and pepper if you feel it needs it.
Step 6: Once the chicken has cooked, transfer to a board to rest for 2-3 mins. Reheat the sauce if necessary. Serve the chicken on plates with the cheesy potatoes and broccoli alongside.
Sprinkle the truffle zest over the potatoes and drizzle over the sauce. Enjoy!
