Mushroom-Stuffed Chicken

1. 1

   Heat oven to 350F Finely chop the soaked porcini and set aside.

2. 2

   Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally.

3. 3

   Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.

4. 4

   Add the wine to the pan, then reduce fiercely until nearly dry.

5. 5

   Add 3 tbs of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce.

6. 6

   Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts.

7. 7

   Can be made a day ahead and chilled, or frozen for 1 month.

8. 8

   Defrost in fridge before cooking.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.