Roast chicken breast with wild mushroom and cobnut stuffing, and thyme roasting juices

Wild mushrooms, crumbs and cobnuts make a sensational stuffing for tender chicken in this mouth-watering recipe from Richard Phillips
By Richard Phillips
Roast chicken breast with wild mushroom and cobnut stuffing, and thyme roasting juices
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

Main

  • 50 g dried breadcrumbs
  • 25 g fresh wild mushrooms, fried
  • 25 g cobnuts, shelled, chopped and roasted
  • 1 tsp chopped parsley
  • 60 g soft butter
  • 1 chicken breasts, skin on
  • 1 pinches black pepper
  • 3 tbsp olive oil
  • 25 ml white wine
  • 150 ml chicken stock
  • 2 sprig thyme
  • 1 shallots, chopped

Method

1. Mix the breadcrumbs, wild mushrooms, cobnuts, parsley and 50g of the butter together to create a stuffing. Season to taste with salt and freshly ground black pepper. 2. Loosen the skin of the chicken using your for finger so as to create a pocket between the skin and the flesh. 3. Spoon the stuffing into this pocket. 4. Heat the oil in a frying pan and fry the chicken breasts, skin side down for about six minutes. Turn the chicken over and fry for a further two minutes. 5. Remove from the oven and allow to rest. 6. Tip the excess oil out of the pan that the chicken was cooked in; place the pan back onto the heat. Add the white wine, scraping all the meat flavourings off the base of the pan. Once the wine has reduced to a glaze, add the chicken stock and the thyme. 7. Reduce by half, pass through a fine sieve, place back onto the heat add the chopped shallots and the remaining 10g of butter, bring to the boil. Serve with mashed potatoes.

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