Braised Mushroom and Spinach Stuffed Chicken Breasts with Recipe

Instructions

1. 1

   Place the raisins and dried porcini mushrooms in a small bowl and cover with the boiling water. Let soak while you carry on with the next step.

2. 2

   Heat a large fry pan over medium heat, add oil. Add onion, turn the heat to medium-low, and cook slowly until the onion is translucent and then begins to caramelize, about 10-15 minutes. Don’t rush this step. Add the garlic, cook for another minute or so.

3. 3

   Add the mushrooms, salt and pepper, turn the heat up to medium and cook until the mushrooms have shrivelled and softened. Add the spinach and cook for another minute or so. Remove the raisins and porcini mushrooms from the water (save the liquid), chop them a little and add them to the mixture in the pan. If the pan is very dry, add a tablespoon or so of mushroom-soaking liquid. Remove from the heat, stir in the farfel and let cool. This step can be done a day or so in advance.

4. 4

   Heat the oven to 400˚F.

5. 5

   Using your fingers, gently separate the skin from the chicken breast, making a pocket for the stuffing, so be careful not to tear it. Stuff a few tablespoons of mushroom mixture under the skin. Set aside.

6. 6

   Heat an oven safe pan with a tight-fitting lid over medium-high heat. (I use a Dutch oven or a braiser.) Add 2 tbsp of the oil. Place the chicken skin side down in the pan and sear until the skin is golden in colour, then remove to a plate.

7. 7

   Add the remaining oil and the peeled shallots, cook until golden in spots, about 10 minutes. Add the wine, let it reduce for 3-4 minutes. Add the remaining mushroom-soaking liquid and the chicken stock, thyme and salt. Bring to a boil for 2-3 minutes.

8. 8

   Add the chicken to the pan, skin side up. Cut the parboiled potatoes in half and scatter them around the chicken in the pan.

9. 9

   Place the pan in the oven and cook for 35 minutes or until a thermometer inserted into the chicken (not stuffing) reaches 150˚-155˚F.

10. 10

    Let the chicken rest for a few minutes in the pan. Then remove and slice each breast into 2-3 pieces so the beautiful stuffing is exposed. Serve on a platter or individual plates with the pan juices spooned over and the potatoes and shallots surrounding. Serves

11. 11

    *A chicken supreme is a boneless chicken breast with the skin on and wing tip on. Any butcher will do this. **Place the potatoes in a small pot, cover with water, bring to a boil and cook for 15 minutes, then remove.