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Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce Recipe

Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce Recipe

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Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce

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Ingredients:

Serving

1 whole chicken
4 oz goat cheese, room temperature
1 tbsp chopped fresh rosemary leaves
2 tbsp extra-virgin olive oil, plus more for sauteing
salt and freshly ground black pepper
1 tbsp butter , plus 1 tablespoon
1/4 cup chopped shallots
4 oz morel mushrooms, cleaned and sliced in half lengthwise ( substitute 1 oz dried morels, rehydrated)
4 oz black trumpet mushrooms , cut into 1 1/2-inch pieces
3/4 cup chicken stock or broth
2 tbsp chopped chives

Directions:

Preheat the oven to 450 degrees F.
Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1633.7 Kcal (6840 kJ)
Calories from fat	1093.75 Kcal
		% Daily Value*
Total Fat	121.53g	187%
Cholesterol	548.2mg	183%
Sodium	708.94mg	30%
Potassium	1426.38mg	30%
Total Carbs	13.53g	5%
Sugars	5.73g	23%
Dietary Fiber	3.08g	12%
Protein	118.04g	236%
Vitamin C	19.2mg	32%
Vitamin A	0.1mg	2%
Iron	13.5mg	75%
Calcium	606.6mg	61%

Amount Per 100 g
Calories	197.11 Kcal (825 kJ)
Calories from fat	131.96 Kcal
		% Daily Value*
Total Fat	14.66g	187%
Cholesterol	66.14mg	183%
Sodium	85.54mg	30%
Potassium	172.09mg	30%
Total Carbs	1.63g	5%
Sugars	0.69g	23%
Dietary Fiber	0.37g	12%
Protein	14.24g	236%
Vitamin C	2.3mg	32%
Iron	1.6mg	75%
Calcium	73.2mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.