Tasty foie gras stuffed chicken in merlot red wine reduction

Ingredients

• Merlot is best for making red wine sauce for a dish like this cause it is smooth and fruity. Imagine all the goose liver tucked inside your juicy chicken breast and drenched in a mushroom red wine reduction accompanied by healthy grilled pumpkins. The taste is just heavenly!

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Preparation

• Prepare pumpkin by greasing with olive oil or butter and placing them on a grease-proof baking tray. Preheat convection oven at 180°C and grill for about 5 minutes or till soft. Remove and transfer to serving plates.
• Divide foie gras into 4 equal portions. Rinse chicken and butterfly the meat. Rub chicken with salt and pepper, and place a piece of the goose liver on it. Close it back.
  
• Line tray with parchment paper and grease with olive oil. Place chicken on it and grease with olive oil too. Bake at 200°C for about 20 minutes or almost cooked. ( Adjust temperature and timing according to oven type ).
• Remove chicken and pour juices into a bowl and stir in flour. Set aside.
  
• For crispier chicken skin, grease pan with olive oil ( optional ) and place chicken skin side down. Pan fry till crispy golden brown and transfer to serving plates.
  Melt butter in pan. Add balsamic vinegar, red wine and mushrooms. Stir well, add salt and pour in starch made from chicken juices earlier.
• Simmer till sauce thickened and reduced.
• Drizzle red wine sauce onto the chicken and serve your Tasty Foie Gras Stuffed Chicken in Merlot Red Wine Reduction!

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