Stuffed boneless chicken thighs with poplar mushroom sauce

My dear friend Fausta gave me delicious pioppini mushrooms, which I put in a cream sauce around these wonderful chicken parcels.

I trim tough mushroom stalks, soak ten minutes in water with 1 tablespoon of bicarbonate, rinse well and blanch for 10 minutes to remove sliminess. I then pan-cook for 15 minutes with oil, pepper and salt and reserve.

INGREDIENTS

5 CHICKEN THIGHS

10 CACIOTTA SLICES

10 BACON SLICES

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

1 GLASS OF WHITE WINE

1 SMALL PACK OF COOKING CREAM

PARSLEY

400 g PIOPPINI MUSHROOMS

I had 5 thighs and remove any hairs.

I cut beneath the thighs and remove bones and white sinews.

I cover with film and flatten.

I season with salt and pepper.

I add sticks of Caciotta, Provola or chosen cheese.

I roll parcels.

I wrap with 2 bacon slices to close open sides.

I tie with string.

I fry in oil with 1 garlic clove, brown all over, deglaze with wine and cook covered for 30 minutes.

I add mushrooms.

I add cream and cook another 15 minutes until thick, adding parsley. Thicken with a teaspoon of cornflour in cold water if needed.

I served polenta.