MY OLD MAN’S SUPERB CHICKEN

Well, Jamie Oliver’s old man that is. Another great recipe from his Happy Days with Naked Chef cook book. It looks pretty “fancy” to me, but execution wise is a no brainer. Love this recipe as it is Blooming Gorgeous like he always said 🙂

MY OLD MAN’S SUPERB CHICKEN (4 servings)

4 of 7 oz boneless chicken breasts (I used thighs, it’s up to you)
6 oz fresh mushrooms (any kind)
2 cloves garlic (peeled and finely chopped)
1 handful of flat-leaf parsley (roughly chopped)
1 package of puff pastry
2 Tbsp of whole-grain mustard
1 large wineglass of white wine
1/2 C plus 2 Tbsp of heavy cream
Salt and pepper to taste
Olive oil

COOKING METHOD:

1. Preheat oven to 400 F. Chop up the mushrooms-half rough and half fine

2. To a hot pan, add a couple of glugs of olive oil and slowly fry the garlic with the mushrooms for about 10 minutes. Season to taste and stir in the chopped parsleyy. Allow to cool

3. Pull back the chicken fillet on the breast/thighs and, keeping it intact, score into the breast and stuff the chicken with the cooled mushrooms

4. Using a little dusting of flour and a rolling pin, roll the pastry out to around 18 inches in length, 8 inches wide and just over 1/4 inch thick. Slice into 4 pieces, lengthways, and wrap around each chicken meat

5. Brush the pastry with a little egg wash, and cook in the preheated oven for 35 minutes or until chicken is cooked and the pastry is golden brown

6. While chicken is cooking, put the mustard and white wine into a hot pan and allow to reduce until you’ve cooked away the alcohol smell. Add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste

7. Slice each chicken breast into 3 and serve with the sauce and drizzle of olive oil if you like. I have it with a plate of spaghetti and marinara sauce that day