We don't cook stuffed chicken very often, let alone something as delicious as this one. The taste of the filling soaked in natural chicken juice is simply magnificent. This is truly a Christmas dish, chicken stuffed with mushrooms in the oven is sure to make a strong impression on your guests.

Stuffed Chicken with Mushrooms Recipe

Ingredients:

• 1 whole chicken, 1.5 kg
• 1 onion, chopped
• 4 minced garlic cloves
• 500 g of any mushrooms (champignons, oyster mushrooms, porcini, etc.)
• 1 bunch fresh thyme (substitute 1 teaspoon dried herb)
• lemon
• ground black pepper
• 1 large handful of pine nuts
• 1 egg
• olive oil
• 2 handfuls of bread crumbs
• salt

How to cook stuffed chicken in the oven

Pour oil into a skillet and heat over medium heat. Add onion, garlic. Fry until soft, 10 minutes.

Add mushrooms and thyme sprigs. Turn the heat high and cook for 5-7 minutes, until the mushrooms are a little crispy.

Remove from heat, grate lemon zest and season with mushrooms and vegetables. Let cool.

When the mushroom / vegetable mixture has cooled, stir in the pine nuts and breadcrumbs, then add the egg. Use your fingers to gently press between the meat and skin on the top of the chicken to create a pocket for the filling. Of course, you can use a knife, but in this case you risk damaging the chicken's skin, and we need it without holes and cuts.

Place a quarter of the filling in this pocket. Place the second quarter in the pocket made at the bottom of the chicken, half inside the carcass. Place the chicken in a casserole dish, drizzle with olive oil and season with pepper and salt.

Put the tray in the oven, reduce the temperature to 200 ° and bake the chicken stuffed with mushrooms in the oven for about 40 minutes, until the color of the chicken turns golden. To check if the dish is ready, insert the tip of a knife into the thick part of the thigh - if juice is flowing, then the bird is ready. Let the chicken sit for another 10-15 minutes, then serve with potatoes and herbs.

I bring to your attention a step-by-step recipe with a photo of preparation stuffed chicken with mushrooms... This original dish can be included in the menu of any holiday; the delicious ruddy chicken will look especially good on the Easter table. Preparing the dish is very simple, the main thing is to carefully pull out the bones so as not to tear the chicken's skin.

It is convenient to cut such an appetizer into pieces, it can be served both hot and cold. Sometimes I make a blank and freeze it raw for future use, then defrost it a little at room temperature and bake it. This is very convenient if you need to set the table urgently. Boneless stuffed chicken is always popular with guests at any meal.

To prepare a dish, we need:

Chicken - 1 pc.;

Fresh champignons - 500 g;

Onions - 1 pc.;

Seasoning for chicken;

Dry granulated garlic;

Ground bay leaf;

A mixture of peppers;

Cooking stuffed chicken: recipe

Prepare all the ingredients needed to stuff the chicken.

Wash the chicken carcass well. Make an incision in the breast area. Carefully, so as not to damage the skin, we begin to cut out the skeleton, leaving a layer of meat. We also leave the wings and legs of the chicken intact (cut out the thighs). In the area of \u200b\u200bthe breast, leave a thin layer of meat on the skin, cut off the rest.

Remove all the meat from the bones you cut and cut into small pieces.

Fry the diced onions in vegetable oil.

Peel and cut fresh mushrooms into small pieces. Add to the pan to the gilded onion, season with salt, pepper and fry until tender.

Cool the fried mushrooms and transfer to a bowl with the meat.

Mix everything well, add salt and ground pepper to taste, as well as a pinch of ground bay leaf and a teaspoon of granulated dry garlic. If you want your chicken to be larger and the filling softer and softer, then you can add some extra minced chicken.

We fill the chicken with the prepared minced meat and sew it up, or fasten it with toothpicks, which is more convenient, since it is easier to remove the toothpicks from the baked chicken later.

Mix the chicken seasoning with a little vegetable oil or mayonnaise (if that's better for you) and grease the chicken liberally on all sides.

It has long been the custom that a ruddy chicken, exuding a wonderful aroma, has become an indispensable attribute of the festive table. There are many recipes for cooking dishes from this meat: chicken roasted in the oven with mushrooms is delicious, chicken meat is amazingly combined with vegetables, rice, cheese ... You can bake the carcass whole or choose the most tasty pieces to your taste.

Cooking with chicken meat is a pleasure. It is difficult to spoil it; the fat and juice released when baked in the oven allows you to prepare an amazing side dish in your own juice. Chicken meat loves spices, is easy to digest, thanks to the variety of cooking options in the oven and on the stove, it never gets boring and leaves room for creativity. But the classics are also good - for example, combining it with mushrooms.

When planning to bake a chicken in the oven with mushrooms or vegetables, you can go in 2 ways - cook the whole carcass or opt for individual parts. The preparation of each of them has certain specifics.

• The wings cook quickly enough. Therefore, when cooking vegetables with them, you need to ensure that there is enough fat (oil) in the baking sheet or baking dish. Otherwise, the potatoes and carrots will remain raw, and the meat will be ready.
• Breasts are a dietary part, there is little fat in it. When baking, it must be moistened - add water to the dishes, grate the meat with spices, marinate in sour cream or mayonnaise, prepare the sauce. The best solution would be to heat the chicken breasts in a sleeve or in foil. Then the juice secreted by the meat will not evaporate and the breasts will not dry out in the oven.
• Thighs and legs - the meat is quite fatty, so it's a pleasure to cook a side dish at the same time. Herbs, seasonings will make the dish especially aromatic and tasty.

If the chicken is cooked whole, in an open container, then care must be taken that the meat does not dry out. Therefore, it is periodically poured over with its own juice, fat or sauce, lemon juice, wine, etc.

As for mushrooms, mushrooms, chanterelles, white, oyster mushrooms are often used with chicken. They are preliminarily washed, dried, cut into pieces and fried in vegetable oil. You can add onions, carrots, and other vegetables to them.

Julienne with chicken and mushrooms

This is one of the most delicious and nutritious chicken dishes out there. It is cooked in a small pot - cocotte. It is not difficult to cook julienne with chicken and mushrooms in the oven, but it will serve as a decoration for a festive table, a great addition to a romantic dinner, especially since it goes wonderfully with red wine.

Ingredients (for 5 servings of 160 g each):

• salt pepper;
• 0.3 kg of chicken fillet;
• 0.3 kg of mushrooms;
• 0.1 kg of cheese;
• 1 onion;
• 200 ml of cream;
• 1 tbsp. l. flour.

Preparation:

1. First, you need to boil the chicken fillet (20 minutes after boiling), then cool.
2. Finely chop the onion, fry for about 5 minutes in vegetable oil.
3. Chop the mushrooms, add to the onion and simmer for 20 minutes.
4. Cut the chicken into pieces approximately equal in size to the mushroom pieces.
5. Grate cheese.
6. Add meat to mushrooms with onions, salt and pepper, add flour.
7. Add the cream and simmer over low heat for about 5 minutes to thicken the cream.
8. Arrange the julienne in the cocotte makers, sprinkle with grated cheese on top (you can add greens) and put in the oven for 20 minutes at a temperature of 180 ° C.

Potatoes with chicken and mushrooms

Potatoes with chicken and mushrooms in the oven are prepared quickly enough and do not require special attention. Put all the ingredients in a deep baking sheet and cover tightly with foil to prevent evaporation of the liquid. The dish turns out to be juicy and tasty.

Ingredients:

• 0.5 kg chicken fillet;
• 3 potatoes;
• 1 carrot;
• 0.3 kg of mushrooms;
• 2 tomatoes;
• 0.1 kg sour cream;
• 2 tbsp. l. mayonnaise;
• 3 cloves of garlic;
• spice;
• 3 tbsp. l. vegetable oil;
• seasoning for chicken.

Preparation:

1. Cut the potatoes (into strips, slices), put in a deep baking sheet, salt, pour over with vegetable oil.
2. Chop the mushrooms, put them in a second layer on top of the potatoes.
3. The next layer is carrots, grated on a coarse grater or chopped with a food processor.
4. Diced tomatoes are laid on top of the carrots.
5. Top layer - chicken fillet, cut into pieces no thicker than 1 cm.
6. Mayonnaise is mixed with garlic, spices, seasoning; this mixture is poured over meat and vegetables.
7. The baking sheet is tightly closed with foil and sent to the oven for 40-50 minutes at a temperature of 200 0 C.
8. In order for the meat to form a ruddy crispy crust, the already cooked dish is left open in the oven for several minutes.

Chicken with mushrooms and cheese

Whole baked chicken with mushrooms and cheese is very tasty.

Ingredients:

• chicken carcass;
• 0.3 kg of mushrooms;
• 1 onion;
• 75 g butter;
• greens (parsley, dill, green onions - 0.5 bunch each);
• 0.1 kg of cheese;
• salt pepper;
• 3 cloves of garlic;
• 2 tbsp. l. mayonnaise;
• 2 tbsp. l. sour cream.

Preparation:

Step 1: Fry the onions.

Heat vegetable oil in a skillet and fry finely chopped green onions and garlic in it. Fry over medium heat until soft, stirring all the time so that nothing burns. Especially do not fry.

Step 2: Add chicken fillet and mushrooms.

While the onion and garlic are fried, rinse and finely chop the fresh mushrooms, and also chop the chicken fillet into cubes. Add mushrooms and chicken to the pan, stir.


Season with salt and pepper to taste and add spices. Mix everything again and fry for another 5-7 minutes over medium heat.

Step 3: add the rest of the ingredients.

After frying, the contents of the pan must be allowed to cool. And then add diced white bread, chicken eggs and chopped dill to the mushrooms with chicken and herbs. Stir.

Step 4: start the chicken.

Rinse the gutted defrosted chicken inside and out, wipe with paper towels. Cut off excess skin from the legs and remove any remaining feathers. Stuff the prepared chicken carcass with herbs, mushrooms and chicken fillets. Tamp very tightly. Secure the chicken with toothpicks to prevent the filling from falling out.
Transfer the chicken to a baking dish, top the carcass with vegetable oil mixed with salt, pepper and spices, and pour it onto a baking sheet. 1 glass clean water.

Step 5: Bake the chicken stuffed with mushrooms.

You need to bake stuffed chicken in a well preheated 180 degrees oven until tender. Depending on the chicken, you can get away with it from 40 minutes before 1 hour... Check readiness with a toothpick, the juice flowing from the chicken should be transparent. And the skin on the bird will be covered with a blush.


The finished chicken is very fragrant and appetizing, before serving it must be cut into portioned pieces.

Step 6: Serve the chicken stuffed with mushrooms.

Serve chicken stuffed with mushrooms with a side dish. Mashed potatoes, pasta or boiled rice work well here. In summer, you can serve it along with a fresh vegetable salad. Delicious, festive and satisfying!
Enjoy your meal!

Use whatever spices you like, you can simply use dried Italian or Provencal herbs for flavor.

Pay attention to the choice of chicken. It should be exactly a broiler, with plump and short legs. The chicken soup is too tough, and if you bake it in the oven, you won't get anything efficient.

Sometimes stuffed chicken is greased on top not with vegetable oil, but with sour cream or mayonnaise mixed with garlic (garlic must first be grated, chopped in a blender or passed through a press).