|
Stuffed Chicken Breasts The New York Times Magazine Yield: 8 servings 4 large whole chicken breasts, boned 5 Tbsp. butter ½ cup chopped onion 1 clove garlic, finely minced 1 shallot, finely chopped ¼ lb. sliced mushrooms 2 Tbsp. chopped parsley ½ lb. lean, boneless pork 4 chicken livers, trimmed 2 slices day-old bread, crumbled 1 egg, lightly beaten Salt and freshly ground black pepper ½ cup dry white wine ⅓ cup finely chopped carrots ½ cup finely chopped onion ¼ cup finely chopped celery 1 cup finely diced mushrooms 1 clove garlic, minced 1 cup canned Italian plum tomatoes 1 bay leaf 2 sprigs fresh thyme or one-half teaspoon dried ½ cup chicken stock ½ cup brown sauce or canned beef gravy When the chicken breasts are boned, there shold be eight halves plus eight small, tender strips known as fillets. Have the butcher make a pocket in each large piece and flatten the fillets. Melt 2 tablespoons of the butter in a skillet and cook the onion, garlic and shallot until onion is wilted. Add the sliced mushrooms and cook, stirring, until mushrooms give up their juices, about 5 minutes. Add parsley. Put the pork, chicken livers and bread through a food grinder, using the fine blade. Add this to the onion mixture. Cook stirring, until the pork and the chicken livers lose their red color. Cool slightly, add the egg, salt and pepper. Spoon equal portions of the stuffing into the pockets slit in the chicken breasts. Flatten the chicken fillets and use to cover the opening. It is not necessary to sew or skewer them. Refrigerate one hour or longer. Preheat oven to 425o. Melt the remaining three tablespoons of butter in a large heat-proof skillet and place the breasts skin side up. Sprinkle with salt and pepper. Bake, uncovered, 15 minutes. Transfer the skillet to the top of the stove and reduce the oven heat to 375o. Sprinkle the chicken with wine. Scatter around the pieces of carrots, onion, celery, mushrooms and garlic. Add the tomatoes, bay leaf, thyme, chicken stock and gravy. Bring to a boil and return the skillet to the oven. Bake 15 to 20 minutes, covered, until the chicken is tender. Pour the sauce into a pan. Cover the skillet with a lid. Bring the sauce to a boil and simmer over high heat about 10 minutes or until sauce is reduced by one-third. Strain. Arrange the breasts on a serving dish and serve the sauce separately. |
| Home | Table of Contents | Poultry Index |