Mushroom-and-Goat-Cheese Stuffed Chicken Thighs
Mushroom stems aren’t as cute as mushroom caps, but they’re just as tasty. Grace Parisi combines them with fresh goat cheese to make a quick, savory stuffing for crispy, pan-fried chicken thighs.
Mushroom-and-Goat-Cheese Stuffed Chicken Thighs
Mushroom-and-Goat-Cheese Stuffed Chicken Thighs
Mushroom-and-Goat-Cheese Stuffed Chicken Thighs
- ACTIVE: 45 MIN
-
TOTAL TIME:
1 HR
- SERVINGS: 4
Ingredients
- 1 slice of bacon, finely chopped
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Stems from 1 pound of white button or cremini mushrooms, finely chopped (4 ounces)
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1 shallot, minced
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Salt and freshly ground pepper
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1 teaspoon chopped thyme
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2 ounces fresh goat cheese ( 1/4 cup)
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8 boneless chicken thighs with skin (3 to 4 ounces each)
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1 tablespoon extra-virgin olive oil
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1 teaspoon all-purpose flour
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1/2 cup low-sodium chicken broth
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Directions
- Preheat the oven to 350°. In a medium skillet, cook the bacon over high heat, stirring, until crisp, about 6 minutes. Add the mushroom stems and shallot, season with salt and pepper and cook, stirring, until the stems are tender and lightly browned, about 8 minutes. Add the thyme and goat cheese and let cool slightly.
- Arrange the chicken thighs on a work surface, skin side down. Using a meat pounder, lightly pound the thighs until they are a scant 1/2 inch thick. Spread the mushroom mixture evenly over the thighs and roll them up; the skin should almost wrap around the meat. Tie each bundle with kitchen string in 2 places.
- In a large, ovenproof skillet, heat the olive oil. Season the chicken with salt and pepper and add the bundles to the skillet. Cook over moderately high heat, turning, until lightly browned all over, about 5 minutes. Turn the chicken skin side up. Transfer to the oven and roast for about 12 minutes, until the chicken is cooked through. Light the broiler and broil 6 inches from the heat for about 1 minute, until the skin is browned and crispy. Transfer the chicken to a plate and cover loosely with foil.
- Pour the chicken fat and pan drippings into a bowl and skim off the fat, reserving 1 teaspoon in the skillet. Whisk in the flour and cook over moderate heat until foamy. Whisk in the chicken broth and cook, scraping up any bits stuck to the pan with a wooden spoon, until slightly thickened, about 3 minutes. Pour the reserved pan drippings and any accumulated juices from the chicken into the sauce and season with salt and pepper. Remove the strings from the chicken thighs, drizzle with the gravy and serve.
Mushroom-and-Goat-Cheese Stuffed Chicken Thighs
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