These juicy chicken breasts are stuffed with garlicky mushrooms, and a sauce of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken legs from mmm into “yum yum!”
Chicken and mushrooms are a perfect pair, and even better with cheese!
INGREDIENTS Serves 6
30g butter
2 tablespoons olive oil
200g Portobello mushrooms, finely chopped
1 large clove garlic, finely chopped
75g cream cheese or mascarpone, beaten until soft
80g Comté cheese, finely grated
small handful flat leaf parsley, chopped
1 teaspoon chopped fresh thyme leaves
6 chicken legs, bone in and skin on
salt and black pepper
METHOD
Heat 20g of the butter and a tablespoon of oil in a frying pan over a medium heat. Add the chopped mushrooms and garlic and fry for about 10 minutes until the mushrooms have given out their liquid and it has evaporated. Season with salt and pepper and set aside to cool.
Mix the cream cheese, Comté, parsley and thyme in a bowl, then stir in the cooled mushrooms. Season generously with salt and pepper.
Place a chicken leg skin-side down. Feel for the thigh bone with your fingers, then with a sharp knife carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and with scissors or a knife cut out the thigh bone, leaving the drumstick bone in place.
Fill the cavity left by the bone with a sixth of the mushroom stuffing. Using a few cocktail sticks, secure the chicken flesh around the stuffing. Brush the skin with the remaining olive oil, and season with salt and pepper. Repeat with the rest of the chicken legs.
Preheat the oven to 200°C.
Brown the chicken legs with the remaining butter in a frying pan, then transfer to a roasting pan and roast for 25–30 minutes, or until the chicken is cooked through. Remove the cocktail sticks and serve with any juices from the roasting tin. Good with pommes purée with olive oil and a green salad.
Original Recipe Rich Stein Secret France
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