Chicken Thighs Stuffed with Wild Mushrooms

Ingredients

Serves 4

4 Chicken thighs, boned
2 tsp salt
1tsp black pepper
for stuffing:
1tbsp olive oil
2 garlic cloves, crushed
4 shallots, finely chopped
1 tbsp fresh thyme leaves
200g (7oz) fresh wild mushrooms, chopped
dash of brandy
1 tsp white truffle oil, optional
salt, black pepper
extra olive oil for brushing

Preparation method

Essential Equipment:
4-25cm (10in) pre-soaked bamboo skewers.

Think Ahead
Stuff chicken thighs up to 6 hours in advance. Remove from the refrigerator to room temperature before placing on the grill.

Cooking instructions

Sprinkle salt and herbs inside chicken thighs.
Heat oil in frying pan over high heat until hot but not smoking. Add garlic, shallots, thyme and mushrooms. Stir fry until wilted and starting to crisp, 5 minutes. Add brandy. Stand back from pan and set alight with a long match. Allow flames to burn out then remove pan from the heat and leave to cool completely. Stir in truffle oil if using and add salt and pepper to taste. Place boned chicken thighs skin side down; spread the mushroom mixture over the thigh. Pull the skin over to seal and thread skewer through to secure flaps. Grill according to how you are planning to cook it. Serve hot.

Outdoor

Grill over medium-hot coals, basting regularly, until meat is opaque and stuffing is cooked through, 7-10 minutes per side.

Indoor

Preheat oven to 200°C (400°F) gas 6. Brush chicken with olive oil and place on oven tray. Roast until cooked through, 20-25 minutes. .

Cook's note

Make sure that the mushroom mixture is completely cool before stuffing. Placing hot mixture into uncooked chicken could present a health hazard when done in advance