Penguin Anniversary Edition: Happy Days With The Naked Chef
By Jamie Oliver
My old man's superb chicken
With a white wine & mustard sauce
1 hr 10 mins
Not Too Tricky
serves 4
About the recipe
Inspired by my old-school recipe from Happy Days with The Naked Chef, this is an absolute classic. Beautifully cooked chicken stuffed with mushrooms and encased in golden pastry – it’s indulgent, rich and utterly delicious.
Recipe From
Ingredients
olive oil
2 cloves of garlic
250g mixed mushrooms
1 bunch of fresh flat-leaf parsley (30g)
½ a lemon
4 chicken breasts, skin off
plain flour, for dusting
320g ready-rolled puff pastry
1 large egg
2 heaped tablespoons wholegrain mustard
150ml white wine
150ml double cream
2 tablespoons cranberry sauce
optional: extra virgin olive oil
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. 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. 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 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, and finish with a little drizzle of extra virgin olive oil, if you like. Delicious served with steamed greens and fluffy mashed potatoes.
Tags
