Chicken Under a Brick and Wild Mushroom Bread Pudding

Adapted by
Yield: 10 servings


Mushroom Bread Pudding
10 eggs
10 egg yolks
2½ cups heavy cream
2½ cups milk
5 tablespoons thyme
35 ounces cooked mushrooms
25 cups toasted bread cubes (brioche or any quality rustic bread)
5 tablespoons sage
5 tablespoons browned butter
2½ cups caramelized onions
5 tablespoons butter
Chicken Under a Brick
2 whole chickens, split and partially deboned
5 tablespoons roasted garlic
5 tablespoons parsely
1¼ cup olive oil
5 lemons, sliced
5 teaspoons chopped rosemary
Approximately 5 bricks wrapped in foil


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.