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Herb Roasted Chicken with Corn & Mushroom Bread Pudding

From Our Kitchen

Preheat oven to 350ºF.


1 pkg. chicken thighs
1 loaf day-old sourdough bread, cut into cubes
2 cups corn
1 yellow onion, diced
¼ lb. lobster mushrooms
½ cup goat cheese
1 Tbsp. thyme, chopped
1 pint mascarpone cheese
2 eggs
½ cup sherry
2 Tbsp. garlic, chopped
2 Tbsp. lemon juice
2 Tbsp. marjoram, chopped
½ cup & 2 Tbsp. olive oil
salt and pepper


In a bowl, mix together lemon juice, marjoram, ½ cup oil, a pinch of pepper and half of the garlic. Coat chicken and let marinate at least 4 hours to overnight. Add remaining oil to a large sauté pan over medium high heat. Add mushrooms and cook for 1 minute. Add onions and cook until both are golden brown. Add garlic and cook until golden brown. Add thyme and then sherry. Simmer for 30 seconds. Remove from heat and set aside.

Place chicken on a sheet pan and sprinkle with salt. Place in oven and cook until golden brown, about 25-30 minutes. Meanwhile, mix mascarpone and eggs together in a bowl. Add corn mixture, goat cheese and bread. Mix together and adjust seasoning. Place in an oven proof deep pan. Cover with foil and cook in oven for 12-15 minutes. Remove foil.The center should almost be set. Cook another ten minutes. Remove from oven. Divide onto plates with chicken. Serve.

Serves 4