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Wild Mushroom Stuffed Chicken Thighs

Wild Mushroom Stuffed Chicken Thighs

Yield: 8 Servings
Prep: 30 minutes | Cook: 1 - 1.25
Total Time: 1 hour 30 minutes - 1 hour 45 minutes



  • 8 chicken thighs with skin (have butcher debone)
  • 6oz mix of mushrooms, diced
  • 1 small shallot, finely diced
  • 2 garlic cloves finely diced
  • 4 sprigs of fresh tarragon
  • 1 stick unsalted butter
  • Salt & pepper
  • Butcher twine


  • 1/4 cup of flour
  • 3 tbsp of unsalted butter
  • 1 cup heavy cream
  • 2 cups of Chicken Stock, not broth, reduced to 1 cup
  • 1/2 tbsp Paprika
  • 1 Shallot finely diced
  • 1/2 Tbsp tarragon leaves
  • 1/2 Tbsp Granulated garlic
  • 1/2 Tbsp of finely ground white pepper



  • Preheat oven to 400°F.
  • Layout deboned thighs flat skin side down.
  • Salt and pepper to taste.
  • In a medium skillet, heat half the butter and add shallots and garlic, cooking until fragrant and lightly browned.
  • Add diced mushrooms and cook 8-10 minutes until mushroom liquid is gone.
  • Add tarragon for 1 minute.
  • Cool mixture.
  • Once the mushroom mixture is cool, use 2-3 tablespoons and place on inside of the chicken and roll up and tie off with butcher twine.
  • Rub outside (Skin) with remaining butter and salt and pepper and sprinkle a few tarragon leaves over the top.
  • Put the chicken into an oven-proof roasting pan and place it in the preheated oven.
  • Roast for 45 - 60 minutes.


  • In a small pan or pot, melt butter on low.
  • Add flour and stir consistently until the mixture has turned a very light brown color. Do not allow to burn. 
  • Allow to cool.

Sauce Supreme:

  • Reduce 2 cups of Chicken stock by 50%. Set aside.
  • Sauté diced shallots in butter, until lightly browned in a small sauce pot.
  • Add tarragon, granulated garlic, paprika, white pepper, and salt to taste. Continue cooking for 1 minute.
  • Add the chicken stock into the mixture, scrape the pan and boil for 3-4 minutes.
  • Reduce to a low simmer.
  • Add a small amount of roux slowly unit the mixture thickens.
  • Add cream and bring to a simmer, DO NOT BOIL!

Presentation: Once the chicken is done, remove the twine, and place 2 thighs on each plate. Ladle the sauce over the chicken.

Sides: Risotto or mashed potatoes. Steamed Baby carrots or roasted Brussel Sprouts.

Pairing Recommendation

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