Roast Supremes of Chicken with Mushroom-Stuffed Thighs
- 1 small chicken, about 3 lb (1.5 kg)
- 1 tbsp (15 mL) basic marinade (Recipe below)
- 1 tbsp (15 mL) minced onion
- 3 tbsp (45 mL) olive oil
- 1/2 tsp (2 mL) minced garlic
- 1/2 medium leek, white part only, chopped
- 1 1/2 cups mixed mushrooms, trimmed and sliced
- Salt and pepper
- Leaves from 2 sprigs thyme
- 2 tbsp (30 mL) white wine
- 1 tbsp (15 mL) butter
- 1/2 cup (50 mL) chicken stock
- 1 cup olive oil
- 1 tbsp (15 mL) each chopped rosemary, sage, thyme and parsley
- 3 cloves garlic, chopped
Basic Marinade Recipe
Combine all ingredients and let steep for at least an hour. Marinade will keep, refrigerated, for up to a week.
- Cut (or ask a butcher to cut) the chicken into pieces so that you have two boneless thighs and two suprémes (a boneless breast with the wing drumstick attached). Massage them with the marinade and set aside in the refrigerator. Reserve the rest of the bird for another purpose.
- Cook the onion in a tablespoon of the olive oil in a skillet on medium heat. When it begins to wilt, add the garlic, and a minute later stir in the leeks. As the leeks approach translucence, add the mushrooms, season lightly, and add the thyme. When the mushrooms soften, deglaze with the wine and cool in the refrigerator.
- Preheat oven to 350°F (180°C)
- Season the chicken on all sides. On a work surface, stretch out the thighs skin side down. Place about 1/2 cup (125 mL) of the mushroom-leek stuffing along the centre of each, roll the chicken around it, and bind the package closed with kitchen twine, sealing the ends as tightly as possible so the stuffing does not escape during cooking.
- Heat an ovenproof non-stick skillet on medium-high and add the remaining oil and the butter. Generously season the chicken suprémes and add them to the pan skin side down. A few minutes later add the stuffed thighs. Brown the chicken pieces on all sides; 6 or 7 minutes. Then, with all chicken pieces arranged skin side up, transfer the skillet to the oven and roast, basting occasionally with the pan juices, until the chicken is well bronzed and cooked through; 10 to 15 minutes. Let rest for 5 to 10 minutes, then plate the chicken with side dishes; drizzle jus around it.