Stuffed chicken wing, chestnut cream, chervil root and Périgord truffle

Ingredients

Fresh Meat

  • 12 organic chicken wings, mid section only (keep the tips and drumsticks to make amazing stocks)
  • 1 chicken breast

Store Cupboard

  • 400ml of chicken stock
  • salt
  • pepper
  • 1 egg
  • salt
  • 400ml of chicken stock, (use the braising liquor from the wings if you can)
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf
  • 1 bay leaf

Dairy

  • 400ml of double cream
  • 80g of butter, plus extra for crushing
  • 1 knob of butter
  • 200ml of double cream
  • 1 knob of butter

Speciality Ingredients

  • 4 chestnuts
  • 250g of fresh chestnuts, peeled
  • Périgord truffle
  • fresh chestnuts

Fruit & Vegetables

  • 500g of chervil root, well-scrubbed
  • 1 white onion, finely sliced
  • 3 garlic cloves
  • 2 chervil roots, well-scrubbed. Halve some and keep some whole
  • sea aster

Beverages

  • 150ml of water