- 1 whole deboned chicken
- 500 g minced chicken breasts
- 25 g raisins
- 25 g peanuts
- 6 pcs hard-boiled quail eggs
- 230 ml all-purpose cream blanched carrot strips
- 500 g beaten eggs
- 1 tsp salt
- 100 g all-purpose flour
- 50 g white onion brunoise
- 1 tsp salt and pepper
- 2 pcs big apples
- 1 tsp paprika
- Combine minced chicken, raisins, peanuts, brunoise onion, all-purpose cream, egg, flour, salt and pepper.
- Stuff filling into deboned chicken together with quail egg, carrots strips and chorizo de bilbao.
- Wrap chicken with bacon strips and cover with aluminum foil. Roast in oven for one hour or until done.
- Remove the foil then brush with softened butter. Sprinkle with paprika. Place in salamander until golden brown.
- Cut into portion size. Arrange on plate and garnish with apple swan.
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