In a heavy-bottomed skillet on medium high, sauté onions in butter until golden. Add chanterelles and sauté 20 to 25 minutes, depending on mushroom moisture content. After 15 minutes add salt and pour in wine a little wine at a time until it’s all evaporated. Mix in fresh herbs, remove from heat and cool completely. Mix in ground turkey and set aside.

Preheat oven to 375°F. Flatten deboned chicken onto a cutting board, skin side down. Cut the back into two pieces. Lay a large piece of parchment paper on a baking sheet. Lay the first piece of chicken onto the parchment, skin side down. Do the same with the second, but rotate it 180 degrees and slightly overlap the first piece. Sprinkle salt over chicken and place mushroom and turkey mixture evenly in the centre.

Take the long end of the parchment paper that’s closest to you and fold it over the chicken. Using your hands, form a roll with the help of the parchment. Once you’ve done so, roll up the chicken in the parchment paper completely and twist the ends like a candy wrapper to hold it. Bake for one hour then remove from oven and rest for 15 to 20 minutes before serving. Unwrap the chicken, slice and serve warm. This is even delicious served cold.