Chicken
Chapter: Recipes From Thibeault’s Table

Adapted from Jamie Oliver’s recipe for Trevor’s Chicken
My changes are noted.

olive oil
(I used half olive oil and half butter)

2 cloves of garlic
1 minced shallot

250 grams mixed mushrooms (I used cremini Mushrooms)
(I reduced the number of mushrooms because I was only making
it for two)

1 fresh flat-leaf parsley (30g) (I used two tablespoons)
(Fresh chopped thyme to taste)

1/2 a lemon

4 chicken breasts, skin off
(I used two boneless chicken breasts)

plain flour, for dusting

320 grams ready-rolled puff pastry ( I made my all butter pastry –
making a quick version of Puff Pastry.

1 large egg

2 heaped tablespoons wholegrain mustard

150 ml white wine
(I used chicken broth)

150 ml double cream

2 tablespoons cranberry sauce
(Did not serve with cranberry sauce)

drizz;e of olive oil ( I didn’t find this necessary )

Method
Preheat the oven to 200°C/400°F/gas 6.
Place a large non-stick frying pan on a medium-high heat with 2
tablespoon of olive oil. Peel, finely slice and add the garlic
and the chopped shallot.

Finely slice half the mushrooms, roughly tearing up the rest and
transferring to the pan as you go. Season to perfection with a
pinch of sea salt and black pepper and cook for 10 minutes, or
until beautifully golden.
Finely slice and add the parsley stalks, then roughly chop and
toss in the leaves. Chop the fresh thyme and add.

Squeeze in a little lemon juice, remove from the heat and
transfer to a board to cool completely (at this stage you can chop
the stuffing a little bit finer, if you like, or leave it chunky).

Use the tip of a sharp knife to slice into the thickest part of
each chicken breast and create a pocket. Divide and stuff in the
mushrooms, then shape the breasts back into their original form,
sealing the stuffing inside.

On a clean, flour-dusted surface, slice the pastry lengthways into
4 pieces, and wrap around each chicken breast, transferring to a
large oiled baking tray as you go. Beat the egg and brush it over
the pastry, then roast in the oven for 35 minutes, or until golden
and cooked through.

While the chicken is cooking, place the mustard and white wine or
chicken broth) into a frying pan on a medium-high heat and allow
to reduce until you’ve cooked away the alcohol.

Pour in the cream and simmer until the sauce coats the back of a
spoon, then remove from the heat and season to taste.

slice each chicken breast into 3 and serve with the mustard sauce,
a dollop of cranberry sauce, if using and finish with a little
drizzle of extra virgin olive oil, if using.

Delicious served with steamed greens and fluffy mashed potatoes.

Method
Preheat the oven to 200°C/400°F/gas 6.
Place a large non-stick frying pan on a medium-high heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic and the chopped shallot.

Finely slice half the mushrooms, roughly tearing up the rest and transferring to the pan as you go. Season to perfection with a pinch of sea salt and black pepper and cook for 10 minutes, or until beautifully golden.
Finely slice and add the parsley stalks, then roughly chop and toss in the leaves. Chop the fresh thyme and add.

Squeeze in a little lemon juice, remove from the heat and transfer to a board to cool completely (at this stage you can chop the stuffing a little bit finer, if you like, or leave it chunky).

Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the mushrooms, then shape the breasts back into their original form, sealing the stuffing inside.

On a clean, flour-dusted surface, slice the pastry lengthways into 4 pieces, and wrap around each chicken breast, transferring to a large oiled baking tray as you go. Beat the egg and brush it over the pastry, then roast in the oven for 35 minutes, or until golden and cooked through.

While the chicken is cooking, place the mustard and white wine or chicken broth) into a frying pan on a medium-high heat and allow to reduce until you’ve cooked away the alcohol.

Pour in the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste.

Slice each chicken breast into 3 and serve with the mustard sauce, a dollop of cranberry sauce, if using and finish with a little drizzle of extra virgin olive oil, if using.

Delicious served with steamed greens and fluffy mashed potatoes.

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