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Chicken Jambonette with Gouda

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc



  • 1/4 c. olive oil
  • 1/2 lb. white button mushrooms, coarsely chopped
  • 1/4 lb. fresh black trumpet mushrooms (or 1 oz. dried mushrooms, reconstituted and squeezed dry)
  • 1/4 lb. fresh cepes (or 1 oz. dried mushrooms, reconstituted and squeezed dry)
  • 6 shallots finely chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots finely chopped
  • 5 tablespoons finely chopped parsley
  • 1 sprig thyme
  • 1 c. white wine
  • 1 c. port wine
  • 1 c. cream
  • Salt and freshly ground black pepper
  • 1/2 c. bread crumbs


  • 6 boneless chicken thighs with skin, pounded flat
  • 2 cups (8 oz.) gouda cheese, cut into 6 pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter


  • 1/4 c. olive oil
  • 4 shallots finely chopped
  • 3 cloves garlic, finely chopped
  • 1 carrot finely chopped
  • 2 lbs. fresh tomatoes, peeled and chopped
  • Bouquet garni: parsley, thyme, rosemary and bay leaf tied in leek leaf
  • 2 cups cream
  • Salt and freshly ground black pepper
  • 12 ounces cooked (al dente) rigatoni
  • 2 cups (8 oz.) grated Asiago cheese, divided



  1. In large pan over medium-high heat, add olive oil. Sauté mushrooms until liquid evaporates. Reduce heat to medium. Add shallots, garlic, carrots, parsley and thyme. Cook 5 minutes. Add wine, port and cream. Reduce liquid by half. Add salt and pepper. Remove from heat. Discard thyme. Stir in bread crumbs. Cool several minutes.


  1. On each chicken thigh, skin-side down, spread generous amount of stuffing. Put gouda piece in center. Roll up thigh. Tie with string. In sauté pan over medium-high heat add olive oil and butter. Brown tops of chicken thighs. Put pan in oven. Roast at 400° F for 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.


  1. Prepare a 2-1/2 to 3 quart gratin dish with vegetable spray. Set aside. In large pot over medium heat add olive oil. Sauté shallots, garlic and carrot until golden. Add tomatoes, bouquet garni and cream. Reduce heat. Simmer 30 minutes. Remove bouquet garni. Add salt and pepper. Combine tomato sauce, rigatoni and half the Asiago. Pour into prepared gratin dish. Top with remaining Asiago. Bake at 400° F for 30 minutes.
  2. To serve, remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.

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