Chicken thighs in orange and basil sauce

Filling

1. 1 In a pan, heat the butter and sauté the onion. Add the mushrooms and let them develop flavor.
2. 2 Add the foie gras and stir with a spoon.
3. 3 Meanwhile, cook the rotini in boiling water. Remove from heat, drain and let cool.
4. 4 Add to the sautéed mixture, season with salt and black pepper and mix.
5. 5 Stuff the chicken thighs with this mixture, secure with toothpicks and steam them. Remove and keep warm.

Sauce

1. 6 Cut the chayote into slices (or, if you prefer, cut them with a melon baller) and cook in a pot of water. Meanwhile, squeeze the oranges, strain and put the juice in a stainless steel pot.
2. 7 Bring to heat until reduced by half. Add the basil and mix.
3. 8 Add the butter and season with salt and black pepper to taste. Add the chayote and mix.

1. 9 In a pan, heat a little butter and sear the chicken thighs until golden.
2. 10 Drizzle with the sauce and arrange the chayote. Serve right away, hot.