Technical Stages :

• Take the chicken thighs, break the bone at the joint then using a knife, remove the bone of the thigh taking care to leave the skin attached to the bone.
• Reserve the chicken flesh.
• Stuffing: Remove the skin of the belly and cut it into pieces.
• Roughly mix using a mixer.
• Repeat with the chicken flesh.
• Mix the meats in a pan.
• Add the egg, cognac, salt and pepper.
• Take the thighs once again. Place the skin on the working surface, reshape the thigh using the stuffing.
• Fold back thoroughly the sides of the chicken skin.
• Wrap one after another the thighs that were reconstitued with aluminium foil.
• Place them in a baking pan with a bit of water and bake 40 mn at 160°C.
• Meanwhile, roughly chop the button mushrooms.
• Sweat the mushrooms in butter.
• Add the crème and season.
• When cooked, remove the aluminium foil.
• Serve hot with a mushroom duxelle.