You learn something new every day. Apparently, my lesson for Tuesday April 14th wasn't oh shit I better print and sign my taxes, it was what "Duxelles" means. Duxelles is a thick paste of mushrooms, shallots and herbs. See how simple that lesson was.
The recipe was pretty simple and provided a nice alternative from my typical breadcrumb, cheese and spinach stuffing. The white wine in the stuffing reduction provides some nice, subtle flavor to the meat too.
Chicken Stuffed with Savory Duxelles
Serves 4
2 tablespoons olive oil
1 clove garlic, mashed
1 shallot, peeled and minced
1 lb. White button mushrooms, finely chopped
Salt and pepper, to taste
1/4 cup dry white wine
1/4 cup finely chopped parsley
2 whole boneless chicken breasts with skin, split
Heat oven to 400°. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; sauté, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken breasts. Return chicken to sauté pan and brown for about five minutes, turning to brown evenly.
Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfter to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven and serve.
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