Chef Chris Sell of Chip Shop restaurant in Brooklyn, NY teaches us how to make a British portabella mushroom and leek mousse stuffed chicken breast inspired by the cuisine of medieval times. If that's not mouth-watering enough, Chris goes on to explain how to make the perfect mashed potatoes with caramelized onions a tasty chicken stock sauce, and scrumptious roasted root vegetables. This incredible meal will definitely be everyone's cup of tea!

QUESTION: What you favorite meal with chicken?

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Medieval Stuffed Chicken serves 4

2 whole (double breasts) chicken breasts bone removed
6oz diced Portobello mushrooms
3oz diced leek
knob butter
10oz white wine
8oz heavy cream
2 pints good quality chicken stock
2 tablespoons chopped fresh tarragon

Cook the leeks without color in the butter until tender.
Add the mushroom when cooked add half the white wine & reduce until nearly dry
Add the cream and reduce until a thick custard consistency
Season with salt and pepper to taste & refrigerate

Place the chicken breast skin down onto plastic wrap & batter out until double in size
Stuff with ½ the stuffing and roll, tie with string.
Saute rolled breast until golden brown finish cooking in the oven until internal temperature is 160F cover in foil rest for 10 minutes
Put the pan on the heat & deglace with the remaining wine reduce add the stock & reduce by half, add the tarragon & season.
Slice the chicken breasts and serve with the reduction sauce