Chicken Jambonette With Wisconsin Gouda

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Wisconsin Cheese


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1/4 cup olive oil

1/2 pound white button mushrooms, coarsely chopped

1/4 pound fresh black trumpet mushrooms (or 1 ounce dried mushrooms, reconstituted and squeezed dry)

1/4 pound fresh cepes (or 1 ounce 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 cup white wine

1 cup port wine

1 cup cream

Salt and freshly ground black pepper

1/2 cup bread crumbs

Chicken Thighs:

6 boneless chicken thighs with skin, pounded flat

2 cups (8 ounces) Wisconsin Gouda cheese, cut into 6 pieces

2 tablespoons olive oil

2 tablespoons unsalted butter


4 shallots, finely chopped

3 cloves garlic, finely chopped

1 carrot, finely chopped

2 pounds fresh tomatoes, peeled and chopped

Bouquet garni: parsley, thyme, rosemary and bay leaf tied in leek leaf

2 cups cream

12 ounces cooked (al dente) rigatoni

2 cups (8 ounces) grated Wisconsin Asiago cheese, divided