Boneless chicken thighs stuffed with a duxelle of mushrooms and Mimolette

Special recipe with Silly Saison
French cuisine / Season : throughout the year
Category : Main course, Poultry

Ingredients

Serves 8:
8 chicken thighs
Pork caul to wrap 8 thighs
25cl Saison de Silly
250 g diced young Mimolette cheese
mature Mimolette cheese
1 kg white mushrooms
2 courgettes
2 white swedes
3 carrots
2 yellow swedes
fresh herbs (chives, basil, parsley)
2 kg potatoes of the bintje variety, or another waxy type
500 g flour
400 g water
300 g butter
12/16 eggs
cream
pepper and salt

Steps

1 / Debone the chicken thighs by making a lengthwise cut towards the middle and lifting out the bone. Reserve the bones and other leftovers from the meat to prepare a jus, or gravy, and store them at a low temperature.

2 / Finely dice the courgettes, carrots and swedes and plunge in boiling water for at least four minutes (more if you like your vegetables less crunchy).

3 / Chop up the white mushrooms and simmer on a low heat to prepare a duxelle.

4 / Gently heat the cream, add the diced Mimolette and cook into a smooth mixture before adding to the mushrooms.

5 / Stuff the chicken thighs with the mushroom and Mimolette mixture and seal using the pork casings. Using a frying pan, fry the meat until it is a golden-brown colour, then transfer to a casserole dish and bake in a pre-heated oven at 145°C for 30 to 40 minutes.

6 / Prepare a choux pastry using water, butter, flour and eggs.

7 / Prepare a potato mash, using bintje variety potatoes if possible (or another waxy variety), and add the choux pastry. Season with herbs, pepper and salt.

8 / Use this dauphine-potato puree to form potato nests and fry these, using a deep-fat fryer, at 180°C.

9 / Add the Saison de Silly to the thickened juices and pan-fry the diced vegetables in butter. Sprinkle with grated mature Mimolette cheese.

This recipe with Saison de Silly was created by Laurent Devos and the students of the Haute Ecole Lucia de Brouckère.
Serve with a Saison de Silly at a temperature of between 4 and 9°C.