Rosemary And Goat Cheese Stuffed Chicken With Wild Mushroom Sauce
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
40
Spice
46
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Salt1 tbsp
Butter (plus 1 tablespoon)1 cup
Shallot (chopped)3 cup
Chicken Stock2 tbsps
Chives (chopped)Directions:
1
Preheat the oven to 450 degrees F
2
Remove the backbone and wings from the chicken
3
Press the chicken open like a book
4
Carefully remove the bones from the chicken leaving the whole chicken intact with the skin
5
You can ask your butcher to do this for you
6
In a small bowl, combine the goat cheese, rosemary, and olive oil
7
Season with salt and pepper and mash together with the back of a fork
8
Turn the chicken over so the skin side is up
9
Gently loosen the skin by inserting your fingers underneath it to make a pocket
10
Stuff the rosemary goat cheese under the skin evenly over the breasts and legs
11
Tuck the skin back over the chicken
12
Season both sides of the chicken well with salt and pepper
13
Drizzle a little olive oil over the chicken and rub well
14
Heat a large, ovenproof saute pan over high heat
15
When the pan is hot, add enough olive oil to coat the bottom of the pan
16
When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down
17
Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes
18
Carefully turn the chicken over and transfer to the oven
19
Roast for 10 minutes, or until the chicken is cooked through and the juices run clear
20
Remove the chicken from the pan and keep warm
21
Remove all but 2 tablespoons of the fat from the pan and return to the heat
22
Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits
23
Add the mushrooms and season with salt and pepper
24
Saute for 2 minutes, or until the mushrooms begin to brown
25
Add the stock and bring to a simmer
26
Cook 5 minutes or until reduced by 1/3
27
Stir in the remaining tablespoon of butter and remove from the heat
28
Pour the sauce over the chicken and garnish with the chives
29
Serve immediately