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Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée 

This recipe combines some of the classic French flavours – chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!

Valentines Day Mirabeau Mushroom Provençal Herb Stuffed Chicken Breast
Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
Print Recipe
Impressive and not complicated the best kind of main course.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Valentines Day Mirabeau Mushroom Provençal Herb Stuffed Chicken Breast
Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
Print Recipe
Impressive and not complicated the best kind of main course.
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Start with the mash:
  2. Peel the potatoes and cook until floury, reserve the cooking water.
  3. Put the cooked potatoes through a ricer or mash by hand - the smoother the better.
  4. Cook the polenta in the reserved cooking water, making sure it's tender - you want a creamy consistency, so add more water if you need.
  5. Add some olive oil, a dash of milk, a knob of butter and salt and pepper to the polenta.
  6. Mix thoroughly the polenta and mashed potatoes and adjust the consistency with milk (or stock if you're non dairy) to make sure it's not too solid- set aside the potato polenta mixture or keep warm on very low temperature.
  7. Slice the mushrooms and pan fry with lots of thyme and a bit of olive oil (pick off the ends, no sprigs please). This should only take a few minutes.
  8. On a low flame, add a couple of tablespoons of Mascarpone.
  9. Turn off heat and set aside.
  10. Turn on fan oven to 160 degrees Celsius/320F.
  11. Pan roast the chicken breasts to brown on each side (don't cook through yet).
  12. Remove from the pan and carefully slice open the breast lengthways, not all the way to the ends or through to the bottom, to create a pocket.
  13. Fill the "pocket" generously with the mushrooms and sauce, season to taste.
    Valentines Day Mirabeau Mushroom Chicken Recipe
  14. Put it in the oven for another 10 minutes to cook all the way through, turn down the heat to 70C/150F if you need to keep it warm.
  15. Cook some leaf spinach, making sure to discard any water at the end, you don't want your food to float in green sauce.
  16. Gently reheat the potato-polenta mash if necessary.
  17. Plate and serve with a glass of rosé.
Recipe Notes

The polenta-potato purée can easily be made in advance.

Warm the plates if possible, lukewarm food is always a bit of a turn off, and arrange the chicken with a spoonful of the mash next to it and a little heap of wilted spinach.

Second or third glass of Rosé is now in order!

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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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