Wild Mushroom Stuffed Chicken Thighs

Preparation

Chicken:

• 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.

Roux

• 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.