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Recipe Detail Page
One-Pan Roast Porcini Chicken & Crispy Bread, Mushroom & Apricot Stuffing
Autumn 2016
Bump up your roast chicken game with a few easy steps. Grinding porcini mushroom and fennel seeds to powder gives your chicken a huge flavour boost. Cutting chicken into pieces gives you evenly cooked chicken, and placing bread stuffing on the tray beneath it gives you a stuffing that has absorbed chicken fat and juices but is also crisped deliciously at the edges.
Serves 4
CHICKEN
1/5 oz (6 g) dried porcini mushrooms
¼ tsp (1 mL) fennel seed
1 chicken, 3½ to 4 lbs (1.75 to 2 kg), cut into 8 pieces (or bone-in, skin-on parts)
Salt and freshly ground black pepper
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
STUFFING
12 oz (375 g) cremini mushrooms, halved or quartered if large
2 cups (500 g) sliced leek, white and light green part only
1 tbsp (15 mL) chopped garlic
2 cups (500 mL) sodium-free chicken stock
1½ cups (375 g) dried apricots
10 cups (2.5 L) cubed rustic Italian bread, cut into 1½ inch (4 cm) cubes
¼ cup (60 mL) coarsely chopped Italian parsley
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) olive oil
1 Preheat oven to 425°F (220°C).
2 Place porcini mushrooms and fennel seeds in a spice grinder or mini food processor and process until powdery. Sprinkle powder all over chicken pieces and season well with salt and pepper.
3 Heat 1 tbsp (15 mL) oil in a large frying pan over high heat. Add butter and chicken (skin-side down) and cook until chicken skin is golden brown, 4 to 6 minutes, spooning a bit of the fat overtop pieces as they cook. Transfer chicken pieces to a plate and set aside.
4 For stuffing, add mushrooms to pan and sauté for 3 minutes or until beginning to brown. Add leeks and garlic, turn heat to medium and sauté 2 minutes or until softened. Add chicken stock and apricots, bring to a boil and simmer 6 minutes or until apricots are plumped and liquid is reduced to about ¾ cup (175 mL). Remove from heat. Add bread, parsley and thyme; toss to combine. Season well with salt and pepper. Pour olive oil over baking tray and spread out. Top with an even layer of bread stuffing and chicken pieces (skin-side up). Roast, stirring stuffing occasionally for 35 minutes or until chicken is cooked through.
Serves 4
