Instructions

Leave some raisins to soak covered with Oloroso wine for some hours before starting the making. Clean and dice the mushrooms; chop the bacon the same size as the previous ingredients mentioned and keep. Mash the garlic clove in a mortar with a pinch of salt, a dash of olive oil and a tablespoon of mustard. Stir it well to emulsify softly, enhance with thyme and rosemary to taste and keep. Julienne the onion and carrots. Peel the breast carefully to preserve the skin as entire as possible. Open the breast book-like, making fillets without cutting it completely. This step may be made by our butcher if we are not used to handling these products. Place the open breast on a non stick kitchen paper and season.
Sauté the bacon in a Magefesa Stainless Steel Skillet with some oil until it gets brown. Add the mushrooms and continue frying lightly for 5 more minutes.
Add the spinaches, washed and drained, sauté lightly for a couple of minutes and add drained raisins and pine nuts. Stuff the breast with the sautéed mushrooms and spinaches; roll them with the help of the non stick paper. Rub the breast with the mashed garlic, mustard, aromatic herbs and cover with the reserved skin. Sew it up or tie with a twine string.
Heat some oil in a Magefesa Dutch Oven. When hot, brown the breast turning it down so that it is sealed uniformly. Add the onion and carrot and let it poach for some minutes. Pour wine in which raisins are macerated and moist with the poultry stock until half breast is more or less covered. Cook medium heat for 30 o 35 min. with the pot covered; stir frequently so that the cooking is uniform. To fillet the breast, we should wait until it is tepid to prevent the stuff from collapsing. We may prepare a sauce grinding the cooking juice with onions and carrots in a Magefesa blender. Adjust salt and pepper and thicken with a bit of cornstarch, when necessary.

Discover more incredible recipes here