Bacon-wrapped chicken legs stuffed with pork and pistachio served with pea and broad bean risotto Ingredients 6 servings 6 boned-out chicken legs or thighs sea salt and pepper approximately 24 rashers, rindless streaky bacon 3 tbsp olive oil 1 tbsp sherry vinegar 2 tbsp Marsala ladleful of brown chicken stock Stuffing 350g good-quality pork sausage meat handful of skinned pistachio nuts, roughly chopped 1 egg yolk 4 thyme sprigs, leaves stripped and chopped handful flat parsley, chopped Risotto 400g risotto rice (such as arborio or carnaroli) 1 litre brown chicken (or vegetable) stock 150g shelled broad beans 150g peas (or petits pois), thawed if frozen 50g freshly grated Parmesan, plus extra shavings to serve 25g butter, cut into cubes handful fresh chives(optional), chopped sea salt and freshly ground black pepper Method To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper. Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to set around the chicken). Remove the foil and pat dry to remove any excess moisture. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place. Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning. To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired. Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.