Mushroom and kale stuffed baby chicken…need I say more? All those veggies rolled up inside the chicken, with a lemon-garlic-white wine sauce poured over the top. Serve on a platter with some large kale leaves on the side for a beautiful display. Feel free to swap kale for spinach – it works deliciously as well!
- 3 tbsp olive oil
- 16 oz baby bella (or similar type of mushrooms), diced
- Pinch of salt & pepper
- 1⁄2 bunch kale, ribs removed, chopped
- 1.5 lbs boneless thighs (baby chicken/pargiyot – with or without the skin)
- 1/2 cup dry white wine
- 4 garlic cloves, smashed
- 1⁄2 lemon, thinly sliced
- Salt & pepper
- Chopped parsley to garnish
Heat oil in a sauté pan, add the mushrooms, along with a pinch of salt and pepper. Sauté until browned, about 5 minutes. Add the kale, and continue to sauté until the kale is wilted and water from the mushrooms has evaporated.
Preheat oven to 400 degrees. Scoop as much as will fit into the center of the chicken and roll to close, placing flap side down in an oven-safe pan. Continue with all the chicken. Place lemon slices and crushed garlic in the pan. Cover, and bake for 20 minutes, then add in the wine, and continue to roast for an additional 20 minutes covered. Uncover and roast for an additional 5-10 minutes until slightly brown on top. Spoon juices over the chicken, sprinkle with chopped parsley and serve.