Stuffed chicken with mushrooms

Name: Stuffed chicken with mushrooms - Evanghelina C.
Ingredients: 1 chicken; 2 onions; 1 carrot; 1 head of garlic; 1 jar of mushrooms (800g); 1 bunch of parsley; 1 tablespoon of tomato sauce; salt; pepper; thyme

Meat - Stuffed chicken with mushrooms by Evanghelina C. - Recipia

Stuffed Chicken I have made this stuffed chicken several times, especially when I want to cook something hearty without complicating things too much. Finding a whole chicken is not a problem, and the ingredients are simple, usually I have them at home. I like to keep some whole mushrooms for garnish; they give a nice look at the end. The stuffing remains juicy, and the chicken browns beautifully in the oven without having to keep an eye on it. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-25 minutes Cooking time: 1 hour (according to the original recipe) Servings: 4-5 Difficulty: medium Recipe type: main course Ingredients 1 whole chicken 2 onions 1 carrot 1 head of garlic 1 jar of mushrooms (about 800 g) 1 bunch of parsley 1 tablespoon of tomato sauce salt, pepper, thyme oil for sautéing (type doesn't matter, I usually use sunflower oil) Preparation method 1. Start by singeing the chicken if necessary, then wash it well. Cut off the tips of the wings and throw them away if they are too burnt or don't look good. Move the chicken directly into the dish you will use to bake it. 2. Peel and finely chop the onion. Grate the carrot on the large grater. 3. Heat a pan with a little oil. Add the onion, let it sauté a bit, then add the grated carrot. Stir occasionally to prevent sticking. 4. When the onion and carrot start to change color, add the crushed garlic. Immediately after, add the chopped mushrooms. From the amount of mushrooms, set aside a few whole ones to place next to the chicken in the dish. 5. Mix everything and let it cook for about 2-3 minutes, then remove the pan from the heat. 6. Sprinkle finely chopped parsley, salt, pepper, and thyme over the vegetables. Mix well for the flavors to combine. 7. With this mixture, stuff the chicken as much as it can hold. If there is some stuffing left, you can place it next to the chicken; it’s no problem. 8. Secure the skin at the back of the chicken with two toothpicks to prevent the stuffing from spilling out. 9. Place the reserved whole mushrooms next to the chicken in the dish. Add a tablespoon of tomato sauce and a small cup of water over the chicken (enough not to cover it). 10. Bake in the preheated oven at medium heat for about an hour or until the chicken is nicely browned. There’s no need to turn it, but if you want a more even crust, you can occasionally baste it with the liquid from the dish. 11. Remove the chicken when it is browned and let it rest for 10 minutes before slicing. Why I make this recipe often I like it because the stuffing remains juicy even if the chicken stays in the oven longer. The recipe isn’t fussy and doesn’t require hard-to-find ingredients. If I have mushrooms in a jar and a whole chicken, I know I can make something that will last for lunch and dinner. It’s not a recipe you can easily mess up, even if you don’t have experience with stuffing chicken. Tips and variations Tips If you have a free-range chicken, adjust the cooking time; it may take a bit longer. You can taste the stuffing before putting it in the chicken to see if it’s salty enough. If using fresh mushrooms, they need to be sautéed a bit longer to release their water. Substitutions Parsley can be replaced with dill if you prefer it. Tomato sauce can also be diluted tomato paste. If you don’t have a carrot, you can omit it, but it adds a sweet note that is felt at the end. Variations You can add a bit of cooked rice to the stuffing if you want more substance. Diced bell pepper can be added for color. Serving ideas I slice it and serve it directly with the sauce from the dish over simple sides – mashed potatoes or boiled potatoes. It also goes well with fresh bread to soak up the sauce. For something lighter, a cabbage salad. Frequently asked questions 1. Can I use frozen or fresh mushrooms instead of jarred ones? Yes, they work fine. If you use fresh or frozen, you need to sauté them longer to reduce their water, otherwise, the stuffing will be too liquid. 2. Do I need to cover the chicken during baking? It’s not necessary. If you feel it’s browning too quickly on the surface, you can cover the dish with parchment paper or a lid for half the baking time. 3. What do I do if not all the vegetables fit in the chicken? You can place the remaining stuffing next to the chicken in the dish. It doesn’t affect the recipe; they cook well separately. 4. How long does the stuffed chicken last in the fridge? It lasts 2-3 days in the fridge in a covered dish. Reheat only the portion you consume. 5. Can I use another type of meat? You can also try it with a small turkey or even stuffed chicken thighs, but the cooking time needs to be adjusted. Nutritional values Estimate for a medium serving (out of 5 servings, without sides): 330-380 kcal; protein 38 g; fat 16 g; carbohydrates 10-12 g. The stuffing doesn’t contain much oil or added fats. Most of the calories come from the meat, the rest from mushrooms and vegetables. Values are indicative and may vary depending on the size of the chicken or type of mushrooms used. Storage and reheating The stuffed chicken can be stored in the fridge in a covered dish for up to 3 days. Reheating can be done in the oven or microwave, ideally with a little liquid to prevent the meat from drying out. I do not recommend freezing, as the texture changes upon thawing and the stuffing loses quality. If there is leftover stuffing, it can be consumed as is or as a side dish.

Stuffed chicken with mushrooms

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