At a glance
First we make a mushroom stuffing from sautéed shallots, mushrooms and garlic, thickened with milk and semolina, then once cooled, bind it with eggs and herbs. We stuff the chicken with the filling, rub it with thyme butter, and roast it low and slow before finishing at a higher temperature so the meat stays juicy and the skin turns beautifully golden.
1/5
Prepare the stuffing
Finely chop the shallot, and cut the button mushrooms into small pieces too. Finely chop the garlic.
For this step
0/32/5
Sauté the mushrooms
In a large pan or pot, melt a knob of butter and sauté the shallot and garlic, then add the button mushrooms (or other mushrooms) and cook until softened. Season the mixture with salt, pepper and caraway seeds.
For this step
0/43/5
Thicken the mixture
Pour in the milk and stir in the semolina. Cook over medium heat, stirring, until the mixture thickens. Let it cool. Then mix in the eggs and chopped fresh herbs – wild garlic or parsley.
For this step
0/5
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
