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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chicken breasts with a rich porcini mushroom stuffing. 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.
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