Garlic Mustard Stuffed Chicken

Garlic Mustard Stuffed Chicken

  • Prep time

    5 minutes

  • Cook time

    40 minutes

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Spring

  • Serves

    2 to 4
Chef’s notes

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in practically all of the Northeastern and Midwestern United States and has made its way into Colorado, Utah, and Oregon.

Common control methods include burning, pulling, and spraying. Another way to help control the sprawl of garlic mustard is to make it popular to eat. It’s one of the oldest herbs/spices used in Europe, and with our populations of ramps in decline, I propose that garlic mustard take its place. Market foragers can shift their focus to this plant instead.

Garlic mustard’s flavor profile is garlicky and peppery. Use it in place of arugula, mustard greens, or watercress in recipes. You can eat it raw or cooked. It’s delicious in pesto, marinades, salads, dressing, and compound butter—anywhere that would benefit from a little bit of garlic flavor.

Harvest garlic mustard in spring when leaves taste mild and have yet to develop bitterness. Although I tend to use the leaves only for cooking, I urge you to pull up the entire root. The more plants you can take out of a population, the better.

Ingredients

  • 4 skin-on chicken thighs
  • ½ cup chopped garlic mustard leaves, packed
  • ½ cup whipped cream cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper

Also works with

Any gamebird

Special equipment

Kitchen twine

Preparation

  1. Move oven rack to second level from the top, and preheat oven to 425°F. In a small mixing bowl, combine chopped garlic mustard leaves, cream cheese, mozzarella and Parmesan.

  2. Debone chicken thighs and butterfly each piece to make more surface area. Lightly sprinkle the meat side with salt, and then spread on an even layer of the garlic mustard and cheese mixture. Roll and secure snugly with kitchen twine. Brush oil all over the outside skin and season with salt.

  3. Transfer the stuffed chicken thighs onto a rimmed baking dish lined with foil or in a cast iron skillet. Bake at 425°F for 30 to 40 minutes, or until internal temperature reaches at least 165°F and the skin becomes crispy. Remove twine, season with pepper, and serve immediately.

Chef’s notes

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in practically all of the Northeastern and Midwestern United States and has made its way into Colorado, Utah, and Oregon.

Common control methods include burning, pulling, and spraying. Another way to help control the sprawl of garlic mustard is to make it popular to eat. It’s one of the oldest herbs/spices used in Europe, and with our populations of ramps in decline, I propose that garlic mustard take its place. Market foragers can shift their focus to this plant instead.

Garlic mustard’s flavor profile is garlicky and peppery. Use it in place of arugula, mustard greens, or watercress in recipes. You can eat it raw or cooked. It’s delicious in pesto, marinades, salads, dressing, and compound butter—anywhere that would benefit from a little bit of garlic flavor.

Harvest garlic mustard in spring when leaves taste mild and have yet to develop bitterness. Although I tend to use the leaves only for cooking, I urge you to pull up the entire root. The more plants you can take out of a population, the better.

Ingredients

  • 4 skin-on chicken thighs
  • ½ cup chopped garlic mustard leaves, packed
  • ½ cup whipped cream cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper

Also works with

Any gamebird

Special equipment

Kitchen twine

Preparation

  1. Move oven rack to second level from the top, and preheat oven to 425°F. In a small mixing bowl, combine chopped garlic mustard leaves, cream cheese, mozzarella and Parmesan.

  2. Debone chicken thighs and butterfly each piece to make more surface area. Lightly sprinkle the meat side with salt, and then spread on an even layer of the garlic mustard and cheese mixture. Roll and secure snugly with kitchen twine. Brush oil all over the outside skin and season with salt.

  3. Transfer the stuffed chicken thighs onto a rimmed baking dish lined with foil or in a cast iron skillet. Bake at 425°F for 30 to 40 minutes, or until internal temperature reaches at least 165°F and the skin becomes crispy. Remove twine, season with pepper, and serve immediately.

Shop
4 Pack Seasonings Gift Pack
Save this product
MeatEater

Get the what you need to cover nearly any recipe in the kitchen. Designed tocover Fin, Fowl, Forage, and Fur these spices will step up your game in thekitchen with nearly any critter you bring home.

3.5 QT Braiser
Save this product
Staub

A featured piece in the kitchen of Chef Kevin Gillespie, the Braiser has broad functionality from freezer to oven to table. 

5 QT Compact Cocotte
Save this product
Staub

"I use my Staub dutch oven more than any other cookware during the winter for creating delicious braised wild game recipes." - Danielle Prewett

The MeatEater Fish and Game Cookbook
Save this product
MeatEater

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

Subscribe to Wild + Whole
Be the first to learn about Wild + Whole recipes, cooking techniques, and tips for growing or raising food to make you more confident in the kitchen, garden, and the outdoors
Save this recipe

Garlic Mustard Stuffed Chicken

Recipe by: Jenny Nguyen-Wheatley
Garlic Mustard Stuffed Chicken
  • Prep time

    5 minutes

  • Cook time

    40 minutes

  • Course

    Main

  • Skill level

    Beginner

  • Season

    Spring

  • Serves

    2 to 4
Chef’s notes

Garlic mustard (Alliaria petiolata) came to the New World by way of early European settlers who used it for food and medicine. In favorable conditions, the species escaped from gardens and spread uncontrollably. Today, it’s regarded as an invasive species. Garlic mustard grows prolifically in practically all of the Northeastern and Midwestern United States and has made its way into Colorado, Utah, and Oregon.

Common control methods include burning, pulling, and spraying. Another way to help control the sprawl of garlic mustard is to make it popular to eat. It’s one of the oldest herbs/spices used in Europe, and with our populations of ramps in decline, I propose that garlic mustard take its place. Market foragers can shift their focus to this plant instead.

Garlic mustard’s flavor profile is garlicky and peppery. Use it in place of arugula, mustard greens, or watercress in recipes. You can eat it raw or cooked. It’s delicious in pesto, marinades, salads, dressing, and compound butter—anywhere that would benefit from a little bit of garlic flavor.

Harvest garlic mustard in spring when leaves taste mild and have yet to develop bitterness. Although I tend to use the leaves only for cooking, I urge you to pull up the entire root. The more plants you can take out of a population, the better.

Ingredients

  • 4 skin-on chicken thighs
  • ½ cup chopped garlic mustard leaves, packed
  • ½ cup whipped cream cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper

Also works with

Any gamebird

Special equipment

Kitchen twine

Preparation

  1. Move oven rack to second level from the top, and preheat oven to 425°F. In a small mixing bowl, combine chopped garlic mustard leaves, cream cheese, mozzarella and Parmesan.

  2. Debone chicken thighs and butterfly each piece to make more surface area. Lightly sprinkle the meat side with salt, and then spread on an even layer of the garlic mustard and cheese mixture. Roll and secure snugly with kitchen twine. Brush oil all over the outside skin and season with salt.

  3. Transfer the stuffed chicken thighs onto a rimmed baking dish lined with foil or in a cast iron skillet. Bake at 425°F for 30 to 40 minutes, or until internal temperature reaches at least 165°F and the skin becomes crispy. Remove twine, season with pepper, and serve immediately.