It's essentially sausage meat wrapped in chicken, wrapped in bacon. And is delicious.
However we used large chicken thighs which meant that we should have cooked for longer. This recipe states to fridge for 30 minutes where I don't remember that in the book.
We found two things, one they fell apart and two were two pink. As we only found this after cutting into the parcels we pan fried the chunks which destroyed the presentation but tasted delicious.
A few things I want to do with the recipe is to:
1. Sous vide - of course I do because I like my sous vide. But really I want to avoid under cooking. If we can cook for longer without over cooking then we have confidence that it's done properly. I also wonder if cooked through if it will set.
2. Flatten out the chicken and make lots of small ones rather than big chunks.