This dish can be served either warm or cold. I like to serve it with plum sauce alongside or as a great addition to a coldcut platter.
- 2 lbs boneless chicken thighs (approximately) -
- 1⁄3 lb brown or baby portabella mushrooms -
- 2 Tbsp extra-virgin olive oil, divided use -
- 2 cloves minced garlic -
- ¼ cup seasoned bread crumbs -
- 2 Tbsp freshly chopped parsley -
- Duck sauce for brushing -
1. Preheat oven to 350°F. Rinse chicken and pat dry. Trim any excess fat from chicken pieces and discard.
2. Pulse mushrooms in a food processor until finely chopped.
3. Heat 1 Tbsp olive oil in a skillet. Add garlic and sauté until fragrant but not brown. Add mushrooms and saute gently until tender. Remove skillet from heat and stir in bread crumbs and parsley. Let cool.
4. Spray a small loaf pan (8 x 4-inches) with non-stick spray. Place a layer of chicken on the bottom of the pan, using about half the chicken. (Pack it tightly because the chicken will shrink as it cooks.) Spoon mushroom filling on top of the chicken and spread it evenly. Place remaining chicken pieces on top of filling, making the top layer as level as possible. (You can overlap chicken pieces slightly.)
5. Cover well and bake for 1 hour.
6. Remove pan from oven. Pour off all the fat and juices and discard them. Brush the top layer of chicken with duck sauce and cook uncovered about 5 minutes more.
7. Remove pan from oven and let cool for about 20 minutes. Cover again and refrigerate about 3 to 4 hours. It should be completely cold before you slice it. Slice and serve cold or reheat it gently if you prefer.