Savory chicken thighs stuffed with wild and domesticated mushrooms and gouda stuffed gouda cheese, served with rigatoni pasta tossed in a fresh Italian tomato cream sauce. Recipe created by Chef Philippe Schmit.

Chicken Jambonette with Gouda

Stuffing:
1/4 cup olive oil
1/2 pound white button mushrooms, coarsely chopped
1/4 pound fresh black trumpet mushrooms (or 1 ounce dried mushrooms, reconstituted and squeezed dry)
1/4 pound fresh cepes (or 1 ounce dried mushrooms, reconstituted and squeezed dry)
6 shallots, finely chopped
2 cloves garlic, finely chopped
2 carrots, finely chopped
5 tablespoons finely chopped parsley
1 sprig thyme
1 cup white wine
1 cup port wine
1 cup cream
Salt and freshly ground black pepper
1/2 cup bread crumbs

 

Chicken Thighs:
6 boneless chicken thighs with skin, pounded flat
2 cups (8 ounces) Wisconsin Gouda cheese, cut into 6 pieces
2 tablespoons olive oil
2 tablespoons unsalted butter

 

Rigatoni:
1/4 cup olive oil
4 shallots, finely chopped
3 cloves garlic, finely chopped
1 carrot, finely chopped
2 pounds fresh tomatoes, peeled and chopped
Bouquet garni: parsley, thyme, rosemary and bay leaf tied in leek leaf
2 cups cream
Salt and freshly ground black pepper
12 ounces cooked (al dente) rigatoni
2 cups (8 ounces) grated Wisconsin Asiago cheese - divided use

1. For the Stuffing: 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.
2. For the Chicken: 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 (205°C) for 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.
3. For the Rigatoni: 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 400°F (205°C) for 30 minutes.
4. To serve: Remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.