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Ingredients

• 6 corn-fed chicken Marylands
• 2 tsp white truffle oil
• sea salt flakes and freshly-ground black pepper
• 18 thin slices Serrano
• 1 bunch sage leaves
• 100g ghee
• 2 bunches green kale
• ¼ cup extra virgin olive oil
• 6 cloves garlic, minced
• 2 sticks celery, very finely sliced
• 1 red onion, shaved
• seeds of 1 pomegranate
• 2 Tbsp vino cotto

ROAST CHICKEN IN SERRANO, SAUTÉED BABY KALE, POMEGRANATE SEEDS, SHAVED RED ONION

Preparation:

Preparation time: 25 minutes

Cooking time: 25 minutes

Portionen: 6

1. Preheat oven to 200°C. Rub the chick Marylands with white truffle oil, then season generously with salt and pepper. Arrange sets of three slices of Serrano overlapping on squares of baking paper, then top with sage leaves and a Maryland. Roll up tightly to enclose.

2. Put the ghee in a large non-stick frying pan over a moderate heat and fry the chicken for 10 minutes, turning several times, until browned. Transfer to a roasting pan and bake for 15 minutes, until the Serrano is crispy.

3. Meanwhile, pick the kale leaves, discarding the thick central ribs, then fry in extra virgin olive oil in a pan over a high heat until wilted. Add the garlic and celery, then cook for 2 more minutes. Remove from the heat, season with salt and pepper, then mix in the onion and pomegranate seeds.

4. Remove the chicken form the pan and return to the heat with the vino cotto. Simmer briefly. Carve the chicken and serve with the kale mixture and pan sauce.

COOK’S NOTE: The chicken Maryland is the drumstick with the thigh attached. Your butcher can do this for you.