Name: Stuffed Spatchcock Wrapped In Pancetta With Shiitake Mushroom Filling
Prep time: 1 h
Cook time: 30 min
Yield: 4
Ingredients: 80g unsalted butter; 2 golden shallots, finely diced; 100g shiitake mushrooms, finely diced; 1½ tbsp white wine; 250g skinless chicken breast, chopped; 1½ tbsp thickened cream; ⅓ cup finely chopped chives; 10g lightly beaten egg; 4 long, thin slices flat pancetta (about 40g); 2 spatchcocks, deboned, leg bones intact and French-trimmed (see note); 1 tbsp extra-virgin olive oil; 1 radicchio, leaves separated (we used a variegated variety); 1 tbsp chardonnay vinegar

VMG Recipes