Step 1: You will need
- 4 medium chicken breasts, cleaned
- 2 kg potatoes, peeled & halved, left in water
- 3 medium leeks, washed and chopped
- 8 medium slices Serrano ham
- 400 ml red table wine
- 400 ml chicken stock
- 400 ml milk
- 120 g butter, cubed
- 120 g butter, not cubed
- 2 tbsp corn flour, mixed with 2tsp water, mix to a paste
- salt and pepper
- 1 chopping board
- 1 large pot with lid
- 1 medium pot with lid
- 1 small pot with lid
- 1 large frying pan
- 1 baking tray
- 1 pair of tongs
- 1 knife
- 1 colander
- 1 potato masher
- 1 large bowl
- 1 ladle
Step 2: Cook the potatoes
Place a half filled pan of water on the hob over a high heat. Drain the potatoes and add to the water, with a few pinches of salt. Cover and cook for approximately 20 minutes.
Step 3: Preheat the oven
Set the oven temperature to 170C whilst the potatoes are cooking.
Step 4: Wrap the chicken
Place two slices of ham on the chopping board, then place a chicken breast lengthways on the ham and fold the ham around the chicken. Repeat with all 4 chicken breasts.
Step 5: Seal and bake
Place the frying pan on a medium heat and allow to warm for a minute. Place the chicken breasts into the pan and seal them for 1 minute each side, taking care the ham doesn't burn.
When sealed on both sides, transfer to the baking tray and place in the middle of the preheated oven. Allow to bake for approximately 30 minutes.
Step 6: Sweat the leeks
Put the medium pan on the hob and turn to a medium heat. Then add the non diced butter and allow to melt. Add the leeks and stir. Allow to sweat down which takes approximately 4 minutes.
Half way through sweating, season with salt and pepper, stir, cover with a lid, turn off the heat and set aside.
Step 7: Make the red wine sauce
Place the small saucepan on a hob over a high heat and allow to warm through. Then add the red wine and allow to reduce by half. Then add the chicken stock and allow to reduce by a third.
When reduced, add the corn flour, stir and bring back to the boil. Then turn off, cover and leave to rest.
Step 8: Make the leek mash
Drain the potatoes well then transfer to a large bowl. Mash the potato with a little butter and half the milk. Add more butter and milk if needed, making the mash into a creamy texture.
Season and spoon in the leeks, stir well, cover with lid and reserve.
Step 9: Remove and rest the chicken
Remove the chicken from the oven and allow to rest for a few minutes.
Step 10: Assemble and serve
Cut the chicken breasts into half diagonally lengthways. Add a spoonful of mash onto a serving place, then place the halved chicken breast alongside, finally drizzling over the red wine sauce. The dish is now ready to serve.