Baked stuffed chicken, sweet potatoes purée and porcini mushrooms sauce.

DI Chiara Maci | 7 Dec 2017 | IN COLLABORAZIONE CON AIA


An idea for a second course to serve at Christmas parties.

Baked stuffed chicken with sweet potatoes purée and a super good porcini mushrooms sauce.

A delicate and successful match.



1 Christmas stuffed chicken AIA

500g sweet potatoes

1litre whole milk


1 butter




300g porcini mushrooms

100ml cream

1 garlic clove


100ml cream


– Place the chicken in an oiled baking tray and put it in the oven for 90 min at 200°. 

For the sweet potatoes purée:

– Clean and wash the sweet potatoes carefully.

– Cook them in the oven for 40 minutes.

– Take the pulp and mix it in a saucepan with a pan of butter, milk, salt and pepper, over low heat. Blend everything.

If you like, you can add paprika and/or cinnamon.

For the porcini sauce:

– Clean mushrooms and cut them into thin slices.

– Wash and dry the parsley

– Brown a garlic clove with a little oil evo and join mushrooms.

– Adjust salt and pepper and add cream.

– Mix everything and turn off the heat when cooked. Leave some mushrooms whole and blend the rest directly into the saucepan.

– Serve the chicken with the sauce and aside the sweet potatoes purée in a small bowl.


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