Lobster stuffed chicken thighs with recipe

Name: Lobster stuffed chicken thighs with recipe
Yield: 4 Servings
Ingredients: Shrimp: 6 ounces medium; Ice Water: ¼ cup (2 ounces); Mustard: 1 tablespoon Dijon; Lobster: 8 ounces; Tarragon: 1 teaspoon chopped fresh; Chives: ½ teaspoon chopped fresh; Kosher Salt; White Pepper: Ground; Chicken: 4 (4-ounce) skin-on boneless; Kosher Salt; White Pepper: Ground; Shallots: 7 or 8 medium; Oloroso: ¼ cup plus 2 tablespoons (3 ounces); Water: 2 tablespoons (1 ounce); Olive Oil: 2 tablespoons (1 ounce); Thyme: 1 large sprig of fresh; Champagne Vinegar: 1 tablespoon; Kosher Salt; White Pepper: ground; Canola Oil; Greens Salad: Small nasturtium leaves,

Serves 4
Medium

Ingredients

For the Lobster Filling
6 ounces medium Shrimp
¼ cup (2 ounces) Ice Water
1 tablespoon Dijon Mustard
8 ounces Lobster
1 teaspoon chopped fresh Tarragon
½ teaspoon chopped fresh Chives
Kosher Salt
Ground White Pepper
For the Chicken Logs
4 (4-ounce) skin-on boneless Chicken
Kosher Salt
Ground White Pepper
For the Shallots
7 or 8 medium Shallots
¼ cup plus 2 tablespoons (3 ounces) Oloroso
2 tablespoons (1 ounce) Water
2 tablespoons (1 ounce) Olive Oil
1 large sprig of fresh Thyme
1 tablespoon Champagne Vinegar
For the Finished Dish
Kosher Salt
ground White Pepper
Canola Oil
Small nasturtium leaves, Greens Salad

Directions

Steps

1 Done	To Prepare the Lobster Filling Make an ice bath.
2 Done	Place the shrimp, ice water, and mustard in a food processor and puree.
3 Done	Transfer the mixture to a medium bowl and place over the ice bath.
4 Done	Fold in the lobster and herbs and season with salt and pepper. If you are not using the filling within 30 minutes, cover the bowl and refrigerate until needed.
5 Done	To Prepare the Chicken Logs Pound each thigh to an even ¼ inch.
6 Done	Arrange a thigh in the middle of a 12-inch-square of plastic wrap.
7 Done	Season the top of the chicken with salt and pepper.
8 Done	Spoon ¼ of the lobster filling in a line down the center of the thigh. Fold the thigh up over the filling, using the plastic wrap to help enclose the filling. Twist the plastic wrap on the sides up against the outer edges of the breast. Holding the plastic wrap by the side “handles,” start rolling the chicken back and forth on the work surface.
9 Done	You are creating a plump little “log” of chicken, about 6 inches long and no thicker than 2 inches in diameter. Repeat with the remaining chicken thighs. Refrigerate the chicken logs in their plastic wraps in a sealed gallon zipper-lock bag for at least 30 minutes and up to 4 hours.
10 Done	To Prepare the Shallots Combine all the ingredients in a small saucepan and bring to a simmer over medium heat. Cook the mixture until it becomes tender and jammy in consistency, with little liquid remaining, about 15 minutes. Add a few more tablespoons of water if the mixture becomes dry before the shallots are tender. Spoon the mixture into a bowl, cover, and refrigerate until needed.
11 Done	To Poach the Chicken Logs Unseal the zipper-lock plastic bag. Bring a stockpot half full of water to just below a simmer, approximately 200°F. Lower the open bag into the hot water, watching out for your fingers. The water squeezes the air out of the bag. Seal the bag when the water is within ¼ inch of the zipper seal.
12 Done	Poach the chicken logs in the water, maintaining the cooking temperature at 195°F–200°F for 15 minutes.
13 Done	While the logs poach, make an ice bath.
14 Done	Remove the bag from the water and chill the chicken in the ice bath. When cold, remove the chicken logs from the plastic bag. Transfer the plastic-wrapped chicken to a plate and refrigerate until needed.
15 Done	To Finished the Chicken Logs Preheat the oven to 350°F.
16 Done	Unwrap the chicken and discard the plastic. With kitchen twine, tie each log near both ends and in the middle. Make the ties firm but don’t squeeze the thighs. Sprinkle with salt and pepper.
17 Done	Warm a 10- or 12-inch ovenproof skillet on the stovetop over medium-high heat. Add a thin film of oil to the skillet. Arrange the chicken thighs in the skillet and sear them for about 4 minutes, turning to brown on all sides.
18 Done	Transfer the skillet with the chicken to the oven and bake for 6–8 minutes, until the filling is heated through. Slice into the center of a log to check.
19 Done	Putting it all Together Let the chicken thighs rest for about 3 minutes, then cut off the twine and slice each in half.
20 Done	Reheat the shallots.
21 Done	On 4 plates, arrange 2 chicken thigh halves leaning into each other. Place a spoonful of the warm shallots next to the chicken. Tuck leaves and blossoms around the chicken and serve.