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
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 white swedes
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
pepper and salt
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.