Porcini & Sage Stuffed Chicken

This recipe works in combination with: Bacon, Pea & Mint Risotto, Carbonara al Funghi, Chicken Kiev with New Potatoes. This recipe features in these meal plans: Bistro Favourites.

Chicken with a sage and porcini stuffing and wrapped in bacon, served with rosemary roasted potatoes.


  • 4 x rashers streaky bacon
  • 1/2 small onion, roughly chopped
  • 1 skinless chicken breast fillet
  • 15g of dried porcini mushrooms
  • 2 medium new potatoes (approx 70g each), quartered
  • 35g of butter
  • 3 tsp olive oil
  • 1 x small garlic clove, finely chopped
  • 1 tsp fresh parsley, chopped
  • 1 tbsp plain white flour
  • 1/2 tsp dried rosemary
  • 2-3 sage leaves, finely chopped, or 1/2 tsp dried
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £4.69
  • Store cupboard: Cook's
  • Calories per serving: 1117
  • 5-a-day per serving: 0.4
  • Print Recipe
Porcini & Sage Chicken photo

740 cooks think so


  1. Preheat the oven. Soak the porcini mushrooms according to the packet instructions. Once softened, spoon out the mushrooms and reserve the liquid. Discard any grit that may have settled at the bottom of the bowl and top up with boiling water so you have 150ml of home-made mushroom stock.
  2. Meanwhile, parboil the potatoes for 8 minutes. Drain well and transfer to a large ovenproof dish with the onion. Sprinkle with the rosemary and drizzle on the oil. Season with a pinch of salt and pepper and bake in the oven for 10 minutes while you prepare the chicken.
  3. Finely chop the porcini mushrooms and mix half with the garlic, sage and 1 tbsp of butter in a bowl. Using a sharp knife, cut a pocket into the side of the chicken breast and spoon in the sage and porcini mix. Season with salt and pepper. Wrap the bacon around the chicken breast and add it to the ovenproof dish with the potatoes. Roast in the oven for 30 minutes, or until the chicken and potatoes are cooked.
  4. While the chicken is cooking, melt the remaining butter in a saucepan and add the flour, stirring continuously for 2-3 minutes. Remove from the heat and gradually add the porcini mushroom soaking liquid, stirring constantly. Return to the heat and bring to the boil, then lower the heat and simmer, stirring frequently, until the sauce thickens. Add the chopped parsley to the sauce before serving.
  5. Serve the chicken and rosemary roast potatoes topped with the sauce.

Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

  • Pollo Pomodoro

    Roast chicken breast and crispy potatoes with a rich tomato sauce.

  • Honey Roasted Chicken

    Roast chicken breast in a honey glaze served with rosemary roasted potato, parsnip and carrot.

  • Sweet Potato Gnocchi

    This delicious home-made gnocchi is a really simple dish, but combines three contrasting flavours to fabulous effect.