Chicken Under a Brick and Wild Mushroom Bread Pudding
For the Mushroom Bread Pudding:
Preheat your oven to 350°F. Butter a casserole pan. Mix together the eggs, yolks, cream, milk, and thyme in a large mixing bowl. Add in the mushroom and bread cubes. Season with the salt, pepper, sage, and brown butter. Fold in the onions and place into the buttered casserole pan. Cover the pan with foil and bake for 30 minutes. Uncover and continue to brown for 10 to15 minutes. Remove from the oven and serve.
For the Chicken Under a Brick:
Marinate the chicken with the roasted garlic, parsley, olive oil, lemons, salt, pepper, and rosemary for 1 hour. Turn the grill to high heat. Drain the excess marinade from the chicken. Place chicken on the grill and cover with the foiled bricks. Cook until chicken is golden brown and skin is crispy. After 5 minutes, flip the chicken and place in the oven to finish. Cook for about 8 more minutes, until the chicken reaches an internal temperature of 165°F.
To Assemble and Serve:
Serve the Chicken Under a Brick with the Mushroom Bread Pudding.