Chicken plate à la Provence with stuffed mushrooms

Name: Chicken plate à la Provence with stuffed mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 stem(s) Tarragon; 2 Branches of rosemary; 4 Stem(s) Oregano; 10 ml dry white wine; 2 TABLESPOONS Olive oil; 4 Chicken fillets (approx. 125 g each); 100 g roasted peppers (glass); 150 g Fresh goat cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (80 g each) Giant mushrooms; 6 Stem(s) Thyme; 1 Garlic clove; 2 TABLESPOONS Mustard; 3 TABLESPOONS Apple Jelly; 8 (approx. 600 g) Chicken drumsticks; 12 (approx. 60 g) thin slices of baguette salami; 7-10 Tbsp Oregano

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 stem(s) Tarragon
2 Branches of rosemary
4 Stem(s) Oregano
10 ml dry white wine
2 TABLESPOONS Olive oil
4 Chicken fillets (approx. 125 g each)
100 g roasted peppers (glass)
150 g Fresh goat cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (80 g each) Giant mushrooms
6 Stem(s) Thyme
1 Garlic clove
2 TABLESPOONS Mustard
3 TABLESPOONS Apple Jelly
8 (approx. 600 g) Chicken drumsticks
12 (approx. 60 g) thin slices of baguette salami
7-10 Tbsp Oregano

Directions

1
The evening before, wash tarragon, rosemary and oregano, shake dry and pluck off leaves or needles and chop finely. Whisk white wine, oil and herbs. Wash the chicken fillets, dab dry, marinate in the marinade and chill. Put peppers in a sieve, drain and cut into small cubes. Mix cheese and paprika, season with salt and pepper.
2
Clean and clean the mushrooms, carefully break out the stems and use them for other purposes. Wash thyme, shake dry and pluck leaves from the stems. Peel garlic and press it through a garlic press. Mix mustard, apple jelly, garlic and thyme. Wash the legs, dab dry and season with salt and pepper. Remove chicken fillets from the marinade, pat dry and wrap each fillet in 3 slices of salami. Grill chicken legs for about 40 minutes while turning. 10 minutes before the end of the grilling time, spread the legs with apple and thyme marinade. After 10 minutes add fillets and after 25 minutes add mushrooms. Remove mushrooms from the grill after 10 minutes and fill with cheese mixture.
3
Remove chicken fillets from the marinade, pat dry and wrap each fillet in 3 slices of salami. Grill chicken legs for about 40 minutes while turning. 10 minutes before the end of the grilling time, spread the legs with apple and thyme marinade. After 10 minutes add fillets and after 25 minutes add mushrooms. Remove mushrooms from the grill after 10 minutes and fill with cheese mixture. Arrange meat and mushrooms on a plate. Garnish with oregano
4
12 hours waiting time