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Wild-Mushroom-and-Herb-Stuffed Chicken

Wild-Mushroom-and-Herb-Stuffed Chicken Recipe

  • 1½ cups hot water
  • 2 ounces dried mushrooms, preferably cepes (porcini)
  • 1 tablespoon virgin olive oil
  • 1 tablespoon unsalted butter
  • 8 ounces cultivated white mushrooms, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon garlic, peeled, crushed, and chopped
  • ¼ cup chopped herbs (a mixture of parsley, chives, and tarragon)
  • 2 chickens, 2 ¾ to 3 pounds each
  • Dripping juices from cooking the chickens
  • Soaking liquid from the dried mushrooms
  • 1 teaspoon arrowroot dissolved in
  • 1 tablespoon cognac and 1 tablespoon water
  • Salt and freshly ground pepper to taste
  • Sprigs of parsley or watercress (optional)
  • 5 cups chicken stock
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup white or yellow grits
  • ½ cup heavy cream
  • 2 tablespoons grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 918kcal (46%)
Total Fat 57g (87%)
Saturated Fat 19g (95%)
Cholesterol 247mg (82%)
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 4g
Protein 62g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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