Meat and poultry Recipes Recipes for special occasions

Chicken stuffed with foie gras with mushrooms

Chicken stuffed with foie gras with mushrooms


  • Half
  • 120 minutes
  • For 8 people
  • € 3.55 / person
  • 305kcal per 100g.

Stuffed chicken or chicken roti stuffed with mushroom foie

This recipe that has become a classic in my house at Christmas .

A Christmas dish so that you can surprise your family on the dates that are coming, a recipe that exceeds anyone’s expectations and in which the chicken lives up to a good lamb or the typical Christmas roast.

All thanks to the special touch that foie gras, some port mushrooms and caramelized onion give it. As you see a recipe worthy of a good restaurant but in your home.

The quality of the ingredients and the contrast of flavors makes it a recipe indicated for specific dates. It is not complicated but it takes time since it spends a lot of time in the oven, the good thing is that it leaves you time to cook other things for dinner or food that you are preparing.

With the 6 breasts I prepared 2 rotis and 8 people ate dinner. The good thing about this dish is that you can freeze it, so if you overdo it, don’t worry. I hope you like it and prepare it on these dates, you will tell me.

Preparation of chicken roti

  1. First we prepare the breasts. We stretch and trim the pieces of fat from the breast. We smooth with the knife so that everything is the same, it is important for the final result. We reserve the leftover pieces as we will use them to fill the holes in the roti.
  2. We toast 2 slices of bread and spread them with the foie. We cut into thin pieces, since it is toasted bread it is going to break down into crumbs, we put it all together and reserve it on a plate.
  3. We place the breasts next to each other on a smooth surface, season them to taste and with the help of a spoon put the bread filling and the pine nuts in the center.
  4. We roll the first breast on itself and then the others in layers one on top of the other (as if you were wrapping a glass with newspaper).
  5. We introduce in an elastic mesh and tie it very well at the ends so that there is no gap. If there are gaps, we add part of the chicken pieces from section 1.
  6. It will be the mesh that provides the final cylindrical shape to the roti.
  7. Peel the garlic cloves and crush them in a mortar with the thyme, rosemary, sweet paprika, a little olive oil and a tablespoon of water. We marinate the chicken rotis with the previous pasta and season to taste with a little pepper and salt.
  8. We fry in the pan with olive oil and reserve the meat with its juice.

Preparation of the garnish and baking

  1. Put in the oven in a large container with a stream of oil and the rest of the pasta to season the rotis.
  2. The oven must be preheated to 250º C, we lower it to 190º C and let it go slowly for 20 minutes.
  3. We add a glass of port wine and the juice of the leftover meat that we had reserved.
  4. We let it cook for about 45 more minutes. We cover well with aluminum foil so that it does not burn us.
  5. We should turn it around once in a while and water it several times with the broth.
  6. While we make the roti, we are going to prepare the onion and the mushrooms.
  7. To caramelize the onion we have to peel them and cut them into very thin slices.
  8. In a saucepan add a little olive oil and always over low heat add all the onion. When we see that it begins to release water, we raise the temperature a little so that it browns.
  9. We lower the heat and season with salt and pepper, stir with a wooden spoon for about 5 minutes and add 3 large tablespoons of honey.
  10. We stir to caramelize and when we see that the honey is sticking to the onion we add a splash of Modena vinegar. Let reduce and reserve in a bowl.
  11. We wash the mushrooms well and in the same saucepan where we have made the onion we add a little olive oil.
  12. Sauté the mushrooms until they no longer release water and add a little salt.
  13. We remove and pour half a glass of Port. We let it reduce, strain and reserve for the final assembly.
  14. We chop a little ham in the mincer. We reserve.
  15. We remove the rotis from the oven and let them cool down. When they are warm, cut into slices generously and reserve.

Final assembly of the plate

  1. We heat the different parts of the dish in the microwave, each ingredient requires a different time.
  2. For example, the roti is about 3 minutes at high temperature, the onion another 3 minutes and the mushrooms 2 minutes.
  3. We cut the mushroom fondant into very thin sheets. We reserve.
  4. We place in the center of the plate a tablespoon of the juice or broth that the chicken has released in its baking.
  5. On the broth we put a slice of roti. On top of the slice we add 2 sheets of mushroom fondant and mount another portion of roti. We can make it with 1 or two floors. Sprinkle with a little chopped ham.
  6. On one side we place the caramelized onion and on the other side the mushrooms.
  7. And the last touch, we add the juice of the roti cooking as a decorative above the plate.

You cannot tell me that I have not prepared a delicious, delicious, delicious dinner.

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