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CRISPY CHICKEN WITH "DUXELLES" STUFFING Recipe

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This recipe for CRISPY CHICKEN WITH "DUXELLES" STUFFING, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
STUFFING:
1 portabella mushroom cap
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter
1 shallot, minced
4 oz white mushrooms, minced
2 garlic cloves, minced
1/4 cup dry red or white wine
1 oz sharp Cheddar, grated (1/4 cup)
3-lb chicken, cut into 8 pieces
1/2 cup dry bread crumbs
2 tablespoons olive oil
2 garlic cloves, minced

Directions:
Directions:
STUFFING:
Scrape off gills from portabella mushroom cap with a spoon and discard. Cut cap into 1-inch pieces and mince in a food processor. Heat oil and butter in a large skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until softened. Add all mushrooms, garlic, and salt and pepper to taste and sauté, stirring, until mushrooms begin to give off liquid. Increase heat to high and add wine. Cook, stirring frequently, until liquid is evaporated and transfer to a bowl to cool. Stir in cheese and season with salt and pepper.

STUFF AND BAKE CHICKEN::
Preheat oven to 425°F.
Pat chicken dry. Loosen skin from breasts, drumsticks, thighs, and wings by sliding fingers between skin and meat to form pockets for stuffing. Fill pockets with stuffing, pressing stuffing gently to distribute evenly. Spread crumbs on a plate. Stir together oil and garlic and brush on skin sides of chicken. Season chicken with salt and pepper. Press oiled sides of chicken in crumbs and put, crumb sides up, in a lightly oiled shallow baking pan. Bake in middle of oven until cooked through and crumb topping is crisp, 30 to 35 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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