Chicken stuffed with wild mushrooms and thyme

Soaking • 30 minutes

SERVES 4

scant 1oz (25g) mixed dried mushrooms

4 large skinless boneless chicken breast halves (preferably freerange), about 9oz (250g) each

handful of fresh thyme sprigs

splash of Asian hot chili oil (optional)

1 tbsp olive oil

sea salt and freshly ground black pepper

Method:

1 Put the dried mushrooms in a small heatproof bowl. Add just enough boiling water to cover, and leave to soften for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the mushrooms if they are large.

2 Slice the chicken breasts lengthwise to form a pocket be careful not to cut all the way through. Season well with salt, pepper, and half of the thyme sprigs. Put the soaked mushrooms, remaining thyme, and chili oil in a bowl, and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.

3 Heat the oil in a large frying pan over medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 5–7 minutes, then carefully turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.

4 Pour the reserved mushroom soaking liquid into the pan. Increase the heat and let bubble and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potatoes.

Chicken stuffed with wild mushrooms and thyme