Mushroom-Stuffed Chicken

Submitted by English_Rose

"Chicken breasts with a rich porcini mushroom stuffing."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 1 ounce dried porcini mushrooms, soaked in 1 cup water for 30 mins, soaking liquid reserved
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 5 1⁄2 ounces button mushrooms, finely chopped
• 2 fresh thyme sprigs, leaves removed and chopped
• 3⁄4 cup white wine
• 4 chicken breasts, skin on
• salt and pepper

directions

1. Heat oven to 350°F Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
2. Add the wine to the pan, then reduce fiercely until nearly dry. Add 3 tbs of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce.
3. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking.
4. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.