Chicken Galantine with Morel Stuffing

Ingredients

• 2 large (about 10 oz each) boneless skinless chicken thighs
• 1 oz dried morel mushrooms
• 8 oz cremini mushrooms
• 2 medium, minced shallots
• 2 cloves, minced garlic
• 3 tbsp unsalted butter
• 1/4 cup dry white wine(optional)
• 2 tbsp, chopped fresh chives
• 2 tbsp heavy cream
• 6 cups chicken stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large sheet cheesecloth
• 3 feet kitchen twine

Instructions

1. 1

   Prep (30 min): Soak dried morels in 1 cup warm water for 20 minutes; drain, reserving liquid, and chop. Butterfly each chicken thigh and pound between plastic wrap to an even 1/4-inch thickness; season with salt and pepper.

2. 2

   Make the farce (20 min): Melt butter over medium heat and sauté shallots and garlic until soft, 3 minutes. Add cremini mushrooms and cook until their moisture evaporates, 8 minutes. Add wine, chopped morels, and 2 tbsp of the reserved soaking liquid; reduce until nearly dry, 5 minutes. Stir in cream and chives, season, and cool completely.

3. 3

   Assemble (10 min): Spread the cooled duxelles-morel farce evenly over each flattened thigh, leaving a 1-inch border. Roll each tightly into a log, wrap snugly in cheesecloth, and tie both ends with twine.

4. 4

   Poach (40 min): Bring stock to a bare simmer (170-175°F) and poach the wrapped galantines gently until they reach 155°F internal, about 35-40 minutes.

5. 5

   Press and rest (10 min active): Remove from stock, unwrap, and press each galantine between two boards weighted with cans in the refrigerator for at least 30 minutes (or overnight) to set the spiral shape.

6. 6

   Serve: Slice into 1/2-inch rounds to reveal the mushroom spiral, and serve warm or at room temperature.