Place the chicken, cream and eggs into a food processor and blitz to a paste. Add in the sage, chestnuts, berries and season with salt and pepper and mix. Use a flexible knife to flatten and open up the Pork fillet.  Place the stuffing in the middle and roll up tightly. Tighten up with string and seal the pork fillet all over in a pan drizzled with a little olive oil.. Roughly cut the Carrots, onions, garlic and place on an oven tray and pour over the wine. Lay the pork fillet on top and continue to cook in the oven at 180`c until tender. Meanwhile, prepare the potatoes. Cut into cubes and cook in a pan of salted boiling water until softened. Drain well and toss in the paprika and season well with salt and pepper. Continue to brown the potatoes in a pan with olive oil until browned and crispy. Remove off the heat, mix in the chopped rosemary and serve the potatoes with the stuffed pork fillet and the juices in the dish.