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Wild mushroom duxelle-stuffed chicken

Wild mushroom duxelle-stuffed chicken

Ramp up the flavours in this hearty dish that’s perfect for all the family


  • 500g wild mushrooms, diced (5mm per piece)
  • 4 chicken breasts
  • 1 clove of garlic, finely diced
  • 1 shallot, finely diced
  • 2 sprigs of thyme, chopped
  • 4 slices of pancetta/prosciutto
  • A glug of oil


  1. Put a glug of oil in a saucepan, and add the shallot, garlic and thyme.
  2. Fry until soft, then add the mushrooms.
  3. Cook for around 10 minutes, or until the mushrooms are fully cooked.
  4. Place in a bowl and allow the mixture to cool.
  5. Preheat the oven to 180°C/350°F/gas mark 4.
  6. Remove the fillets from the back of the chicken breasts.
  7. Cut a slice in the side of each chicken breast, stuff with a quarter of the mushroom mix, and reseal with the cut-off fillet. Repeat with the other three breasts.
  8. Carefully wrap the chicken in the pancetta and chill until needed.
  9. Heat some oil in a frying pan.
  10. Once hot, carefully add the chicken breasts and fry (brown on both sides).
  11. Once sealed, place in an ovenproof dish and bake for around 20–25 minutes.
  12. Cut into the chicken to check it has cooked through before serving.

Johnny’s tips: I serve honey-glazed roasted heritage carrots and dauphinoise potatoes as side dishes for this delicious chicken. I also add a mushroom jus.

Recipe by Johnny Varah

Head Chef

The Cridford Inn


Johnny Varah

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