Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stuffing: 1 c Cream
1/4 c Olive oil Salt, pepper, thyme; to tast
1 lb Domestic and/or wild mushroo 1/2 c Bread crumbs
6 Shallots; chopped 6 Chicken thighs boneless
2 Garlic cloves; chopped -with skin -- pounded flat
2 Carrots; chopped 8 oz Gouda cheese --
5 tb Parsley; chopped -cut into 6 pieces
1 c White wine 2 tb Olive oil
1 c Port wine 2 tb Butter

Saute mushrooms in olive oil. When liquid evaporates, add shallots,
garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream
and reduce by half. Taste for seasoning and stir in bread crumbs.
Cool. Divide mixture and place unto thighs, top with gouda and roll
up. Secure with string.
Heat olive oil and butter and brown tops of thighs, in oven-safe
skillet. Place in oven and roast, uncovered at 400-degrees for 18
minutes or until meat is done.

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