Stuffed "Chicken Birds"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 8 medium boneless skinless chicken breasts
-
Filling
- 59.14 ml butter
- 4.92 ml minced garlic
- 340.19 g mushroom, finely chopped
- 118.29 ml white wine
- 1 can consomme
- 113.39 g cooked ham, finely chopped
- 177.44 ml fine breadcrumbs
- 14.79 ml chopped fresh parsley
- 1 egg yolk, beaten
- 22.18 ml sherry wine
-
Sauce
- 118.29 ml butter
- 118.29 ml white wine
- 236.59 ml chicken stock
- 4.92 ml cornstarch
- 44.37 ml white wine
- 118.29 ml finely chopped mushroom, sauted in butter for garnish
directions
- Flatten chicken breasts to a uniform thickness.
- Filling: Melt butter in skillet and add garlic and mushrooms; saute for 5 minutes.
- Add wine and cook over high heat until liquid is reduced by half.
- Stir in consomme and cook for 10 minutes.
- Remove from heat and add egg yolk and sherry; mix to bind.
- Divide filling into equal portions and place in centre of chicken breasts.
- Roll breasts up, folding in sides and secure with toothpicks.
- Tie carefully with string at each end.
- Sauce: Melt butter in a large skillet and brown chicken on all sides.
- Cover pan and let them cook at a low simmer for 1 1/4 hours.
- Remove chicken from skillet.
- Add wine to skillet, scraping up all the brown bits on the bottom of pan.
- Cook over high heat until liquid is reduced by half.
- Add chicken stock and cornstarch mixed to a paste with 3 tablespoons of wine.
- Add"birds" and simmer, covered for 20 minutes or until done.
- Remove toothpicks and string and transfer to a serving platter.
- Sieve sauce over them and garnish with chopped sauted mushrooms.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a wonderfully savoury dish! The chicken holds together beautifully when tied and got nicely browned on the outside while being moist and tender on the inside of the roll. I loved the flavor that the sherry imparted on the filling. I used a dry sherry and liked the taste, but might try a cream sherry next time for a bit better balance with the mushrooms and ham. (I think I'm looking for a hint of sweetness.) I used baby bella mushrooms and the filling was rich, earthy and full of deep flavor. I assembled the chicken about 10 hours before I cooked it and think that the time in the fridge helped the flavors in the filling combine. This is a very good recipe and I think it will be well loved in my kitchen for years to come.
RECIPE SUBMITTED BY
Carrie Ann
Canada