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Chicken under a brick stuffed with proscuitto, mascarpone and sage

Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson uses a hot brick to weigh down chicken as it cooks, resulting in succulent meat and crisp, golden skin

Chicken under a brick stuffed with proscuitto, mascarpone and sage

Method

1. Set the oven to 200C/gas 6 and put a brick in to heat. It needs at least 20 minutes.

2. Season half the mascarpone with a little lemon juice, half of the lemon zest, salt and pepper.

3. Lay out the slices of proscuitto on a flat surface and spoon the mascarpone mix onto the widest part. Roll into thumb-sized parcels.

4. Slide your thumb between the breast and skin of the chicken to create a cavity. Tuck 4 sage leaves and proscuitto parcel into each.

5. Heat the olive oil in a large frying pan over medium heat and add the chicken halves, skin-side down. Fry for 6 minutes, then cover with greaseproof paper and weigh down with the hot brick. Reduce heat and cook for a further 7 to 8 minutes. Check that the chicken is cooked through – the juice should run clear with no trace of blood.

6. Take the chicken out of the pan and put on a board to rest. Spoon the remaining mascarpone into the pan with the juice of the lemon and leftover zest. Stir until melted together into a sauce.

7. Arrange the chicken halves on a plate, skin side up, and drizzle with the pan juices. Serve with blanched spring greens.

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Serves: 2

Prep: 20 min
Cook: 20 min

Ingredients
4 tbsp mascarpone cheese
1 lemon, juice and finely grated zest
2 slices Proscuitto
1 small chicken, boned and halved
8 sage leaves
2 tbsp Olive oil
blanched seasonal greens, to serve