SHIITAKE MUSHROOM RECIPES WITH 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 SHIITAKE AND WILD RICE SOUP - SKINNYTASTE



Chicken Shiitake and Wild Rice Soup - Skinnytaste image

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 14

1 tbsp butter
1 small onion
1 tbsp flour
6 cups less-sodium chicken broth (Swanson)
3 cups water
2/3 cup chopped carrots
3 garlic cloves
2 celery stalks
14 oz boneless (skinless chicken thighs)
4.5 oz long grain rice & wild rice combo
1/2 cup brown rice
4 oz shiitake mushrooms (sliced)
2 tbsp light sour cream
salt and fresh pepper (to taste)

Steps:

  • Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  • Add flour and saute another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
  • Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
  • Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g

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