Experience a truly mouthwatering, comforting, and simple supper that will quickly become a firm favourite: Black Pudding Stuffed Chicken with Cheesy Leeks! This dish masterfully combines the rustic charm of Scottish ingredients with classic European techniques for an unforgettable meal.
Black Pudding Stuffed Chicken with Cheesy Leeks: The Ultimate Comfort Supper
Sometimes, a meal comes along that just ticks all the boxes: deeply flavourful, wonderfully comforting, and surprisingly simple to prepare. Today, we’re diving into one such recipe – Black Pudding Stuffed Chicken with Cheesy Leeks. This dish has quickly become a star in my kitchen, a testament to its irresistible combination of rich, savoury, and creamy textures. In fact, I’ve found myself making it three times in just a week and a half; it’s truly that good!
Living in Italy, certain ingredients from back home in Scotland become precious commodities. Whenever family visits from Scotland, they know exactly what to bring: robust extra-mature cheddar cheese and, of course, authentic black pudding. While proper cheddar is slowly making its appearance on Italian shelves (processed cheese slices claiming to be cheddar simply don’t count!), black pudding remains a rare find. This makes any opportunity to cook with it an absolute joy.
The Heart of the Dish: Black Pudding Unveiled
In Scotland, black pudding is traditionally a breakfast staple, famously included in a full Scottish fry-up, often generously slathered with HP Sauce. It’s a hearty start to the day, though certainly not an everyday indulgence! However, the versatility of black pudding extends far beyond the breakfast plate. Many fantastic Scottish restaurants have embraced it in more “gourmet” applications, serving it with delicate scallops – a truly delicious pairing – incorporating it into stews, transforming it into rich sauces, or using it as a sumptuous stuffing for various meats and fish. Its deep, earthy flavour, combined with warming spices, adds an incredible depth that elevates any dish it graces.
For this recipe, the succulent chicken breasts are generously stuffed with this flavourful black pudding. But the culinary journey doesn’t stop there. Each stuffed chicken breast is then elegantly wrapped in delicate strips of Prosciutto Crudo. This not only locks in the moisture but also imparts an extra layer of mouthwatering flavour and a delightful saltiness, creating a beautiful contrast with the richness of the black pudding and chicken.
The Creamy Complement: Irresistible Cheesy Leeks
And then, there are the cheesy leeks… oh, those cheesy leeks! They are a symphony of creamy, savoury goodness that perfectly balances the robust flavours of the chicken. To create this luxurious side, I craft a silky-smooth béchamel sauce, infused with grated Fontal cheese (though Gruyère makes an excellent substitute) and a hint of freshly grated nutmeg. The leeks themselves are lightly fried until wonderfully soft and sweet, then gently folded into this velvety, cheesy sauce. They are simple to prepare yet incredibly effective in adding a layer of indulgence to the meal.
Once the juicy, delicious chicken breasts are ready, this rich cheesy leek sauce is generously poured over them. Served alongside a mound of creamy, fluffy mashed potatoes, this dish transforms into an absolutely amazing meal, perfect for a cozy night in or a special gathering. The combination of textures and tastes—the crispy prosciutto, the savoury black pudding, the tender chicken, and the luscious cheesy leeks—creates a harmonious and unforgettable dining experience.
Crafting Your Culinary Masterpiece: Step-by-Step Tips
Achieving perfection with this Black Pudding Stuffed Chicken with Cheesy Leeks is simpler than you might think. Let’s break down some key tips to ensure your meal is a resounding success.
Preparing the Stuffed Chicken
Firstly, when stuffing the chicken breasts, make sure to cut a generous pocket without cutting all the way through. This ensures the black pudding stays securely inside. Don’t overfill, as this can make wrapping difficult. Once stuffed, wrapping them tightly in prosciutto is crucial. The prosciutto not only adds incredible flavour and saltiness but also helps the chicken retain its moisture during cooking, preventing it from drying out. Searing the prosciutto-wrapped chicken in a hot pan for just a minute or two on each side is a vital step. This creates a beautiful golden crust, seals in the juices, and crisps up the prosciutto, adding an irresistible texture before it goes into the oven.
Baking to Perfection
Baking the chicken first with tin foil helps to steam it gently, ensuring it cooks through evenly and remains tender. Removing the foil for the last 10-15 minutes allows the prosciutto to become beautifully crisp and the chicken to develop a lovely golden-brown finish. Always ensure the chicken is cooked through before serving, with no pink remaining.
Creating the Silky Cheesy Leeks
The cheesy leeks are the ideal companion. Start by sautéing the chopped leeks gently until they are wonderfully soft and slightly sweet. This brings out their natural flavour. For the béchamel, the key is a smooth roux. Melt the butter, then gradually whisk in the flour to create a thick paste. Cook this for about 30 seconds to remove the raw flour taste. Then, slowly add the milk, whisking continuously to avoid lumps, until the sauce thickens. Once off the heat, stir in your chosen cheese and nutmeg until it melts into a luxurious, creamy sauce. If it appears too thick, a splash more milk and a quick warm-through will restore its perfect consistency before the leeks are folded in.
Perfect Pairings and Variations
While mashed potatoes are a classic and highly recommended accompaniment, don’t hesitate to explore other serving suggestions. Roasted root vegetables, such as carrots and parsnips, or a simple green salad with a light vinaigrette, can provide a wonderful contrast to the richness of the main dish. A slice of crusty bread is also perfect for soaking up any leftover cheesy leek sauce.
If black pudding is difficult to source, a good quality sausage meat seasoned with sage and onion can offer a similar savoury stuffing, though the unique spices of black pudding will be missed. For the prosciutto, streaky bacon or pancetta can be used, offering a different but equally delicious salty wrap. Feel free to experiment with other melting cheeses in your béchamel, such as mature cheddar for a sharper flavour, or even a smoked provolone for an added layer of complexity. The beauty of comfort food lies in its adaptability!
Step By Step Photos Above
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Black Pudding Stuffed Chicken with Cheesy Leeks
By Emily
10 minutes
35 minutes
45 minutes
4 people
Pin
Ingredients
- 4 chicken breasts
- 200 g prosciutto crudo
- 120 g black pudding
- 1 large leek or 2 small
- 300 ml Milk
- 25 g Flour
- 30 g Butter
- 90 g Fontal cheese
- 2 tbsp olive oil
Instructions
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Pre heat the oven to 180°C.
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Cut a slice in the side of each chicken breast and stuff with equal amounts of black pudding.
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Lay about 3 slices of prosciutto out on a board. Place one chicken breast upside down in the middle of the prosciutto slices and wrap them around the chicken breast tightly. Repeat with the rest of the chicken breasts.
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Place 1 tbsp of olive oil in a pan and brown the chicken breasts on each side for 1-2 minutes until the proscuitto is sealed.
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Place the chicken on a baking tray and cover with tin foil. Bake for 20 minutes then remove the foil and bake for a further 10-15 minutes until the chicken is cooked all the way through.
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Once the chicken breasts are in the oven start preparing the leeks. Roughly chop the leek and add to a frying pan with 1 tbsp of olive oil, sauté the leeks until soft then set aside.
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When the chicken is almost done start preparing the cheesy sauce. Add the butter to a medium sized saucepan until melted then add the flour. Stir the flour/butter mixture for about 30 seconds (it should be a thick paste).
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Add the milk a little at a time until it has thickened then add the cheese, nutmeg, salt and pepper. Take off the heat and stir until the cheese has melted. If it’s too thick add a little more milk and return to the heat for a second until warmed through. Add the cooked leeks to the sauce and stir.
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Serve the chicken breasts with mashed or roast potatoes and pour over the cheesy leek sauce.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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