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Chicken stuffed with mushrooms on the lid

Chicken stuffed with mushrooms on the lid


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The chicken is washed well and cleaned of any stains.

Mix all the spices in a bowl and then grease the chicken with them.

From place to place we cut the pie and put slices of garlic in it.

Wash the mushrooms well and cut into slices.

We cleaned the onion, washed it and cleaned it julienne.

Mix the onion with the mushrooms and 2-3 sliced ​​garlic cloves.

We put the mushrooms in the chicken.

The chicken is placed on a deeper lid or in a saucepan, large enough to sit on the pot of water.

Bake on low heat for an hour.

From time to time we grease the chicken with the fat it leaves and turn it over. We put the respective fat over the mushrooms.

After an hour, turn over medium heat and leave until well browned.


Good appetite!



Bake stuffed with vegetables, mushrooms and rice

We really liked this recipe for Baked Chicken stuffed with vegetables, mushrooms and rice, especially because the chicken was a poultry, grown naturally!

If I still received a chicken from my mother-in-law a week, I tried to prepare them in several ways.
They are delicious anyway, they don't compare to the chickens on the market, of course!
This time I filled the chicken with lots of vegetables, mushrooms and rice and left it in the oven over low to medium heat to cook more juicy.


  1. Boil 2 eggs until the yolk hardens and let them cool.
  2. Clean, wash and drain 400 g chicken liver LaProvincia . Then fry them in olive oil and a quarter teaspoon of butter .
  3. Top up with water until the livers are ready. Let them adjust to room temperature on a plate. Add salt and pepper .
  4. Cleanse 250 g mushroom mushrooms and cut them into slices. Grease the result with olive oil and a quarter teaspoon of butter . Brown them a little.
  5. Chops 250 g LaProvincia chicken muscle and grease the meat with olive oil . Then brown everything. Fill with a little water and add salt, pepper and 2 teaspoons paprika .
  6. Chops 1 bunch of green onions , 1 bunch of dill and 1 bunch of parsley . Cut into small pieces 1 clove of garlic .
  7. Mix the mushrooms, livers and greens in a bowl. Add 5 beaten raw eggs and the 2 boiled eggs, cut into cubes. Then stir for 3-5 minutes and add salt and pepper. Fill with 1 teaspoon rosemary and 1 teaspoon curry .
  8. prepare 1 pui grill LaProvincia , removing the chest bone, the tartar and any organs.
  9. Grease the inside of the chicken with lemon juice . Add the chicken filling with a spoon.
  10. When the space is full, sew the skin with food thread. Tie the hammers and fins. Then preheat the oven.
  11. cut 1 onion in pieces as small as possible and 1 carrot in the rounds and put them in an oven tray. Top with 10-12 zigzag skewer sticks to support the chicken.
  12. Place the chicken in the pan with the wings facing down.
  13. Grease the chicken with olive oil. Add 2 tablespoons of olive oil and top with a cup of water.
  14. Cover everything with aluminum foil and leave the tray in the oven for 40 minutes at 200 degrees.
  15. Remove the aluminum foil and leave the chicken in the oven for another 30 minutes. Sprinkle the chicken with the sauce from the pan every 10 minutes.
  16. Let the chicken cool for 10-15 minutes.

Cooked chicken tips stuffed in the oven

  • The vegetable bed on which the chicken will sit depends on you. You can remove it completely (as long as you keep the skewer sticks and grease the tray well with oil) or you can top it with parsley root and diced potatoes, which you then serve as a garnish.
  • If the sauce came out too thick, you can straighten it by adding a glass of semi-dry white wine.
  • Baked stuffed chicken goes well with a garnish of sauteed mushrooms or lettuce.
  • If you want the chicken skin to be even more browned, we recommend that you grease the outside of the chicken with lemon juice.
  • You can also add filling in the area between the skin and the meat on the back of the chicken & # 8211 as long as you insulate the chicken from the oven tray.
  • When serving, cut the chicken into slices, starting with the breast.
  • To make the filling more consistent, you can add rice or bread soaked in milk and cut into pieces.

Baked stuffed chicken, good for serving

Want to try the stuffed chicken recipe in the oven? Set aside about two hours for cooking and another day to receive praise for such a delicious dish.

The baked chicken recipe is a much more delicious version of roast chicken. In other words, you can eat it at dinner any day of the week.


I usually make the tinsel in that grandmother's cauldron.


So I heated the kettle on the stove, cut the chicken back in half, washed the pieces of meat and dabbed them with an absorbent napkin, so that they didn't have water.


I put 1 tablespoon of oil in the cauldron and fried the pieces of meat.


When the meat penetrated a little, I covered it with water and let it boil over low heat.


Meanwhile, I cut the garlic and mushrooms into slices.


I let the meat boil for a while, then I boiled the garlic


I let it boil until the meat was almost ready, I added the mushrooms and I left everything on low heat.


After the mushrooms were boiled, I added a tablespoon of sour cream rubbed first with the juice from the kettle.


I quickly chopped some green dill, I put 3/4 of it in the pot to boil, I added salt and pepper and that's it.


Stuffed Chicken Breast

To start, prepare the filling.
Peel a squash, grate it and cut it into cubes. These are fried in butter, after 10 minutes add the mushrooms (after I have washed them) cut into small pieces. Allow 5 minutes to penetrate, but with a lid on the pan.

After I have stopped the fire, the composition is left to cool, then it is mixed with well beaten eggs. The composition mixes well, then add pepper and salt to taste.
At the end add the finely chopped parsley. It is put to taste. The composition obtained is set aside until we prepare the chicken breast.

The chicken breast is split in two, cut (each piece) on the side, obtaining a larger piece. Each piece is beaten in turn, as for snitel. Attention: The pieces of meat obtained must be small, so that they can be rolled.

These pieces of meat are filled in turn with the composition obtained, putting the juice obtained in the filling. The pieces of meat are rolled in such a way that the composition does not flow. The chicken breast is caught with toothpicks, to stop the flow of the composition. Caution: Before using the toothpicks, you can keep them in water so that they do not burn in the oven.

Place the chicken breast in the tray (with the side caught with toothpicks up), add a little salt, add the oil, then add water to half of the pieces of meat.

Put the tray in the oven and leave it on the right heat. Leave it until the chicken breast has penetrated, if the water drops during cooking and the chicken is not ready, add a little more water from time to time.
The chicken breast is served hot, after removing the toothpicks, along with the desired garnish.
I served it next to the leek sauce:
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Comments:

  1. Westun

    By the way, the radio program was about this. I don’t remember what the wave of justice was ...

  2. Kajijas

    Bravo, it seems to me, is the admirable phrase

  3. Sheply

    Bravo, fantasy))))

  4. Bentleigh

    I apologise, but, in my opinion, you are not right. I suggest it to discuss.

  5. Moogulmaran

    The topic is interesting, I will take part in the discussion. Together we can come to the right answer.



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