Oven-baked chicken stuffed with vegetables and fresh sausages

Name: Oven-baked chicken stuffed with vegetables and fresh sausages - Iridenta O.
Ingredients: A 2.5 kg chicken; chicken seasoning; 1 sachet of white pepper; 250 g of vegetables [store; bought mix]; 200; 250 g of fresh mushrooms; 3 cloves of garlic; 250 ml of red wine; oil for greasing the pan; 4 fresh sausages; toothpicks. 1 bunch of fresh parsley {optional}

Meat - Oven-baked chicken stuffed with vegetables and fresh sausages by Iridenta O. - Recipia

I have made this oven-baked chicken recipe with vegetables and sausages several times, especially when I have guests or want something hearty without spending all day by the stove. I usually buy a whole chicken, wash it well, season it the day before, and let it sit in the fridge overnight. On the day I cook, all I have to do is stuff the chicken with vegetables, mushrooms, and sausages, put it in a baking dish, and let it roast. That's pretty much it; it's not complicated, just requires some patience for it to cook. Quick Info Total time: about 1 hour and 10 minutes (not including marinating time if you let the chicken sit overnight in spices) Preparation time: 15-20 minutes (plus optional marinating) Cooking time: 45-50 minutes Servings: 6-8 Difficulty: easy Recipe type: lunch or dinner, suitable for family meals or when hosting guests Ingredients 1 whole chicken (2.5 kg) special chicken seasoning (to taste) 1 packet of white pepper 250 g vegetables (frozen mix or fresh, as preferred) 200-250 g fresh mushrooms 3 cloves of garlic 250 ml red wine oil for greasing the baking dish 4 fresh sausage links toothpicks 1 bunch of fresh parsley (optional, for serving) sour cream sauce, for serving (optional) Instructions 1. Wash the chicken well and let it drain. Mix the special chicken seasoning with the white pepper and rub it all over the chicken, including the inside. If you have time, let it marinate in the fridge, covered, overnight so that the flavors penetrate the meat. If not, you can skip this step, but the final taste will be more intense if marinated. 2. Cut the mushrooms into quarters. Mix the vegetables (you can use a frozen cooking mix or fresh diced vegetables) with the mushrooms, chopped garlic, and 2-3 tablespoons of red wine. 3. Cut the sausage links so they can fit inside the chicken. 4. Stuff the chicken with the vegetable mixture combined with mushrooms, garlic, and sausage pieces. Try to push in as much filling as possible, but don’t force it too much to avoid breaking the skin. 5. Use toothpicks to “seal” the chicken, closing the opening so that the filling stays inside during cooking. 6. Grease a suitably sized baking dish with oil and place the stuffed chicken in it. Pour the remaining red wine into the dish next to the chicken. 7. Place the dish in a preheated oven at 250°C for 20 minutes. After this time, reduce the temperature to 180°C and let the chicken cook for another 20-25 minutes until it develops a nice crust. 8. Occasionally, open the oven and baste the chicken with the liquid from the dish (wine and juices) to prevent it from drying out. 9. When it’s done, remove it and sprinkle chopped fresh parsley on top. 10. Serve warm with sour cream sauce, if desired. Why I Make This Recipe Often I love it because I don’t have to stand by it. I prepare everything in a few minutes, put it in the oven, and take care of other things. The meat stays juicy, and the vegetables and sausages add great flavor. It works well for days when I need something hearty and don’t want to cook side dishes and the main course separately. Tips and Variations Tips Don’t leave the chicken at high temperature for too long to avoid drying it out. If you notice it browning too quickly, you can lightly cover it with aluminum foil towards the end. If using frozen vegetables, do not thaw them beforehand; just rinse them lightly if they have ice on them. Use long, sturdy toothpicks to close the chicken; otherwise, it may come apart while cooking. Substitutions You can use any vegetable mix you like or have on hand – peas, carrots, bell peppers, green beans. If you don’t have white pepper, black pepper works too. The chicken can be replaced with a smaller turkey, but you’ll need to adjust the cooking time. Variations You can add a bit of thyme, paprika, or rosemary to the spice mix for flavor. If you don’t want sausages, you can just use vegetables and mushrooms as filling. Serving Ideas The simplest way is to serve it with cold sour cream on the side. Green salad or pickles, depending on the season. For a more festive meal, you can slice it at the table and arrange the vegetables and sausages on a platter next to the meat. Frequently Asked Questions 1. Can I marinate the chicken for less than a day? Yes, but it’s best to let it sit for at least a few hours to absorb the flavor. 2. What kind of sausages should I use? Fresh, fattier sausages are ideal. Avoid smoked or dried sausages, as they don’t behave the same way during cooking. 3. Can I make the recipe with a smaller or larger chicken? Yes, just adjust the cooking time. A smaller chicken will cook faster, while a larger one needs to be checked for doneness. 4. Can I use white wine instead of red wine? You can also use dry white wine, but red wine gives a more intense flavor. 5. How spicy does it turn out? It depends on the chicken seasoning and the sausages used. If you want it spicier, you can add a bit of chili or more pepper. Nutritional Values Estimate for a medium serving (1/6 of the chicken, with vegetables and sausages): Calories: approx. 500-600 kcal Protein: 45-50 g Fat: 25-30 g Carbohydrates: 10-15 g (from vegetables) Values may vary depending on the sausages, the fat content of the chicken, and the type of vegetables used. The sour cream sauce adds additional calories and fat. Storage and Reheating The stuffed chicken can last in the fridge for 2-3 days, well covered. It can be reheated in the oven at 150°C or in the microwave, but the breast meat may become drier. I do not recommend freezing the already cooked chicken with vegetables and sausages, as the texture of the vegetables and sausages changes after thawing. It’s best enjoyed fresh or at most the next day.

Oven-baked chicken stuffed with vegetables and fresh sausages

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