Chicken Jambonette Stuffed with Gouda
Submitted by cheyenne
Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minJambonette sounds fancy, and honestly, it is. But don’t let that scare you off.
Pounded chicken thighs get rolled around a filling of sautéed mushrooms, shallots, garlic, and carrots that’s been deglazed with white wine and port, then enriched with cream and bound together with bread crumbs. A generous piece of Gouda goes right in the center so it melts into a gooey, savory pocket as the chicken roasts.
Browned in olive oil and butter, then finished in a hot oven, these rolls come out with crispy golden skin and a center that practically oozes when you slice in.
This is date night dinner material, no reservations required.
Chef Tips
- Pound the thighs evenly so they roll up without tearing; place them between plastic wrap and use the flat side of a mallet
- Reduce the wine, port, and cream mixture by a full half so the filling is concentrated and holds together when stuffed
- Tie each roll snugly with kitchen string in 2 or 3 places so they keep their shape during browning and roasting
- Let the rolls rest 5 minutes after roasting before slicing so the cheese doesn’t all run out at once
- Wild mushrooms like chanterelles or porcini take this from great to unforgettable
Ingredients
Directions
Sauté mushrooms in olive oil.
When liquid evaporates, add shallots, garlic, carrots, and parsley.
Cook 5 minutes. Add wine, port, cream and reduce by half.
Taste for seasoning and stir in bread crumbs.
Cool.
Divide mixture and place unto thighs, top with gouda and roll up.
Secure with string.
Heat olive oil and butter and brown tops of thighs, in oven-safe skillet.
Place in oven and roast, uncovered at 400℉ (200℃). for 18 minutes or until meat is done.
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