Indulge in a culinary journey with our delectable Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce. This dish tantalizes the taste buds with its savory blend of flavors and textures. The tender chicken breast, generously stuffed with a savory mixture of tangy goat cheese, aromatic rosemary, and a hint of garlic, is roasted to perfection, creating a succulent and juicy center. Nestled atop a bed of sautéed wild mushrooms, the chicken is enveloped in a rich and flavorful sauce, made from a medley of earthy mushrooms, creamy white wine, and a touch of aromatic herbs. This recipe promises an unforgettable dining experience, perfect for special occasions or a cozy dinner at home.
Alongside the main course, discover two additional recipes that complement the meal perfectly. The Roasted Garlic Parmesan Asparagus provides a vibrant and healthy side dish, with crisp asparagus spears roasted to perfection and tossed in a garlicky Parmesan dressing. For a sweet finish, the Triple Berry Crisp offers a delightful dessert, featuring a medley of fresh berries baked in a crispy oat crumble topping. These recipes, combined with the main course, create a harmonious and satisfying meal that will leave you and your loved ones utterly satisfied.
CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
ROSEMARY GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE
Make and share this Rosemary Goat Cheese Stuffed Chicken With Wild Mushroom Sauce recipe from Food.com.
Provided by GoldsmithLissa
Categories Whole Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin.
- In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together.
- Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken.
- Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
- Heat oil in saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes.
- Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the pan and keep warm.
- Remove all but 2 tablespoons of the fat from the pan and return to the heat. 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. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat.
- Pour the sauce over the chicken and garnish with the chives.
- Serve immediately.
Nutrition Facts : Calories 1880.8, Fat 143.4, SaturatedFat 47.8, Cholesterol 550.4, Sodium 921.7, Carbohydrate 10.2, Fiber 0.8, Sugar 3.9, Protein 131.4
GOAT-CHEESE STUFFED MUSHROOMS
These stuffed mushrooms make great bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g
MUSHROOM GOAT CHEESE PAN SAUCE
Steps:
- Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
Tips for Preparing Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce
- Use high-quality ingredients. Fresh rosemary, creamy goat cheese, and succulent wild mushrooms will elevate the flavor of the dish.
- Don't overstuff the chicken breasts. Overstuffing will make them difficult to cook evenly and may cause the filling to burst out.
- Be careful not to overcook the chicken. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking will dry out the chicken and make it tough.
- Make sure the sauce is thick and creamy. If the sauce is too thin, it will not coat the chicken well. If the sauce is too thick, it will be difficult to pour.
- Serve the chicken immediately with the sauce. This will ensure that the chicken is hot and juicy and that the sauce is warm and flavorful.
Conclusion:
Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of savory rosemary, creamy goat cheese, and earthy wild mushrooms creates a complex and flavorful dish that is sure to impress your guests. With careful preparation and attention to detail, you can create a restaurant-quality meal in your own home.
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