Chicken Jambonette with Gouda

Chicken Jambonette with Gouda

prep time

minutes
cook time

minute
servings
6

Ingredients

































Cooking Instructions

For stuffing:


1

In large pan over medium-high heat, add olive oil. Sauté mushrooms until liquid evaporates. Reduce heat to medium. Add shallots, garlic, carrots, parsley and thyme. Cook 5 minutes. Add wine, port and cream. Reduce liquid by half. Add salt and pepper. Remove from heat. Discard thyme. Stir in bread crumbs. Cool several minutes.


For chicken:


1

On each chicken thigh, skin-side down, spread generous amount of stuffing. Put gouda piece in center. Roll up thigh. Tie with string. In sauté pan over medium-high heat add olive oil and butter. Brown tops of chicken thighs. Put pan in oven. Roast at 400°F for 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.


For rigatoni:


1

Prepare a 2 1/2 to 3-quart gratin dish with vegetable spray. Set aside. In large pot over medium heat add olive oil. Sauté shallots, garlic and carrot until golden. Add tomatoes, bouquet garni and cream. Reduce heat. Simmer 30 minutes. Remove bouquet garni. Add salt and pepper. Combine tomato sauce, rigatoni and half the asiago. Pour into prepared gratin dish. Top with remaining asiago. Bake at 400F for 30 minutes.


2

To serve: Remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.


Ingredients

































Cooking Instructions

For stuffing:


1

In large pan over medium-high heat, add olive oil. Sauté mushrooms until liquid evaporates. Reduce heat to medium. Add shallots, garlic, carrots, parsley and thyme. Cook 5 minutes. Add wine, port and cream. Reduce liquid by half. Add salt and pepper. Remove from heat. Discard thyme. Stir in bread crumbs. Cool several minutes.


For chicken:


1

On each chicken thigh, skin-side down, spread generous amount of stuffing. Put gouda piece in center. Roll up thigh. Tie with string. In sauté pan over medium-high heat add olive oil and butter. Brown tops of chicken thighs. Put pan in oven. Roast at 400°F for 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.


For rigatoni:


1

Prepare a 2 1/2 to 3-quart gratin dish with vegetable spray. Set aside. In large pot over medium heat add olive oil. Sauté shallots, garlic and carrot until golden. Add tomatoes, bouquet garni and cream. Reduce heat. Simmer 30 minutes. Remove bouquet garni. Add salt and pepper. Combine tomato sauce, rigatoni and half the asiago. Pour into prepared gratin dish. Top with remaining asiago. Bake at 400F for 30 minutes.


2

To serve: Remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.


This recipe currently has no reviews. Be the first!

More Recipes Like This