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Tapenade stuffed chicken with mushroom sauce

If you want a lovely family meal or an laid-back main course for a dinner party - the recipe of this tapenade stuffed chicken with mushroom sauce won’t let you down! The stuffed chicken rolls and the mushroom sauce can be prepared in advance, so  you only have to do the baking just before you want to enjoy your meal. It really is a lovely dish -  gluten-free and dairy-free too! Serve it with mashed potatoes and a green salad.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 chicken thighs or 2 breast fillets
  • 1 small garlic
  • ½ cup drained black pitted olives (in brine)
  • 2 Tbsp chopped parsley
  • 2 tsp capers in brine drained
  • 1 anchovy fillet from jar
  • For mushroom sauce:
  • 1 cup roughly chopped chestnut mushrooms
  • 1 small onion chopped
  • 1 small sprig of rosemary
  • 1 cup chicken stock
  • To serve: chopped parsley

Method
 

  1. Using a tenderizer, flatten the meat to 5mm thickness. If the breast is too big, cut it in half vertically.
  2. Put the garlic, olives, capers, anchovy and herbs into a small food processor and blend until you get a thick, coarse paste. Add a drop of olive oil if it’s too dry.
  3. Season the chicken with salt and pepper and spread the paste on top. Roll them up carefully, then secure them with toothpicks or small meat skewers.
  4. Heat some olive oil in an oven-proof pan, or casserole dish. Brown the chicken rolls, turning them around regularly and carefully. Transfer them to a plate.
  5. Add more oil to the pan and gently and fry the onion until soft. Add the mushroom, stir until soft then pour in the stock. Add the rosemary and bring to the boil. Reduce it by half or until you get a thick gravy-like sauce.
  6. 30 minutes before serving, turn on the oven, set to 180°C. Put the chicken rolls in the mushroom sauce, spoon some sauce on top of each, then bake for about 15-20 minutes, until the chicken is cooked through properly.
  7. Serve warm with some chopped parsley scattered on top.