This recipe of Chicken breast stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash, is sourced from 'Fire' Steakhouse & Bar, in the heart of Dublin City centre. Fire Restaurant is consistently voted one of the best restaurants in Dublin and whilst this dish is not currently on the menu it is well worth sharing.
Place a large scoop of mash in the centre of the plate along with the broccoli on top of that. Cut the chicken in half lengthways so as to show off the stuffing and turn the top half slightly before placing it onto the broccoli. Drizzle some of the jus over the chicken and the chive sauce around the plate.
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