RECIPES FOR MUSHROOMS AND CHICKEN RECIPES

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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES



Stuffed chicken recipes | Jamie Oliver chicken recipes image

Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 12

olive oil
1 onion peeled and finely chopped
4 cloves garlic peeled and finely sliced
500 g mixed, interesting mushrooms (such as shiitake, oyster, chestnut etc) cleaned - large ones chopped up, small ones ripped up
1 bunch fresh thyme
1 lemon
sea salt
freshly ground black pepper
1 large handful pine nuts
2 large handfuls fresh white breadcrumbs
1 free-range egg beaten
1 whole higher-welfare chicken approximately 1.5kg

Steps:

    1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
    2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
    3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
    4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

Nutrition Facts : Calories 707 calories, FatContent 49.4 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 55.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN AND MUSHROOMS RECIPE | BBC GOOD FOOD



Chicken and mushrooms recipe | BBC Good Food image

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Provided by Jennifer Joyce

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

2 tbsp olive oil
500g boneless, skinless chicken thigh
flour, for dusting
50g cubetti di pancetta
300g small button mushroom
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen pea
small handful parsley, finely chopped

Steps:

  • Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
  • Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

Nutrition Facts : Calories 260 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.9 milligram of sodium

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