Chicken Stuffed with Wild Mushrooms and Thyme
Wild mushrooms and thyme make a delicious stuffing for this chicken dish.
Prep Time: 10M
Cooking Time: 25M
Serves: Serves 4
- scant 1oz (25g) mixed dried mushrooms
- 4 large skinless boneless chicken breast halves (preferably free-range), about 9oz (250g) each
- handful of fresh thyme sprigs
- splash of Asian hot chili oil (optional)
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
- Put the dried mushrooms in a small heatproof bowl. Add just enough boiling water to cover, and leave to soften for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the mushrooms if they are large.
- Slice the chicken breasts lengthwise to form a pocket-be careful not to cut all the way through. Season well with salt, pepper, and half of the thyme sprigs. Put the soaked mushrooms, remaining thyme, and chili oil (if using) in a bowl, and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.
- Heat the oil in a large frying pan over medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 5-7 minutes, then carefully turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.
- Pour the reserved mushroom soaking liquid into the pan. Increase the heat and let bubble and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potatoes.
- Do pass the reserved liquid from the mushrooms through a fine sieve before using, as it can be very gritty.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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