Monday, March 16, 2009

Stuffed chicken thighs with Gruyere and creme fraiche

4 boneless, skinless chicken thighs about 5 oz each
freshly ground pepper
3 tbs unsalted butter
4 unpeeled wedges Jonagold or Braeburn apples
2 slices fresh portobello mushrooms
*3/4 cup creme fraiche
1/4 cup finely shredded Gruyere cheese

Cut a horizontal pocket in each thigh, season with salt and pepper.
Preheat oven to 400 degrees
In a large skillet melt 1 tbs butter and saute apple wedges for about 5 minutes - transfer to a plate and set aside.
In the same skillet melt another tbs butter and saute mushrooms for about 8 minutes. Remove from heat and set aside.

Place and apple wedge and mushroom slice into the chicken and secure closed with toothpicks.

Melt remaining tbs butter in skillet and place chicken in skillet to brown - about 15 minutes.

Transfer chicken to a baking dish and pour creme fraiche and Gruyere evenly over top.
Leave in oven for about 5-8 minutes or until cheese is melted. Remove from over and serve with sauce left in baking dish .

Don't have any creme fraiche?!

1/2 cup sour cream
1/4 cup 1/2 & 1/2
let sit at room temperature for 45 minutes

now you do ;)

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