Chicken stuffed with pancakes

Hello, my dear friends! Today I invite you to prepare a special recipe, perfect for the Holy Easter Holidays. This recipe for stuffed chicken with pancakes will delight your taste buds and add flavor to your festive table. Although it may seem challenging, I assure you that all you need to do is follow the steps carefully, have a little patience, and of course, put love into every stage of the preparation.

Preparation time:
- Preparation time: 40 minutes
- Baking time: 60-80 minutes
- Total time: approximately 2 hours
- Number of servings: 6-8

Ingredients:
- 1 chicken or hen (1-1.5 kg)
- 200-250 g mushrooms (fresh or pickled)
- 1 large onion
- 2 eggs
- 150-200 g cheese
- 75 ml cooking oil (for frying)
- 2 cloves of garlic
- Mayonnaise or sour cream (to taste)
- Salt, pepper
- Thyme

A bit of history
Stuffed chicken is a traditional dish often found in many cultures, dedicated to holidays and special occasions. This recipe, with deep roots in culinary tradition, combines textures and flavors that complement each other perfectly, transforming a simple chicken into a delicacy that will be admired on the Easter table. The pancake filling adds a unique and surprising note, making this dish truly special.

Step by step preparation

1. Washing and preparing the chicken: Start by washing the chicken well under cold running water, then dry it with paper towels. This step is important to get a crispy crust when baking.

2. Separating the meat from the skin: Place the chicken breast side up. Use a sharp knife to separate the skin from the meat. Be careful not to tear it, as it will wrap around the filling. Cut the thighs at the joints and the wings so that they remain intact.

3. Removing the skin: Pull the chicken skin off like a sock, carefully. This will create a space where you will add the filling.

4. Seasoning the skin: Rub the skin well with salt and pepper, both on the outside and inside. Then, place it in the refrigerator to marinate in flavors until the filling is prepared.

5. Preparing the filling: Cut the remaining chicken meat off the bones into small cubes or use a meat grinder to chop it. Chop the onion and mushrooms finely. These ingredients will add flavor to the filling.

6. Sautéing the onion: In a hot pan, add a little butter and sauté the onion until it becomes translucent. Add salt and pepper for flavor. Once the onion is ready, set it aside.

7. Preparing the mushrooms: In the same pan, add a little oil and add the mushrooms. Fry them until all the water has evaporated, then add the butter and lightly brown them.

8. Mixing the filling: In a pot, combine the sautéed onion, browned mushrooms, chicken meat, eggs, salt, pepper, and thyme. Mix the composition well.

9. Preparing the pancakes: On a pancake, add a portion of filling (about 3-5 mm) and sprinkle grated cheese on top. Roll the pancake into a tube shape. Repeat this step for all pancakes.

10. Filling the chicken: Stuff the cleaned chicken with the rolled pancakes. Make sure the filling is evenly distributed.

11. Sewing the chicken: Using a thread and needle, sew the chicken at the front and back, securing the wings and thighs to prevent tearing during baking.

12. Preparing the sauce: Finely chop the garlic and mix it with sour cream or mayonnaise, to taste. Personally, I recommend mayonnaise for a richer flavor. Spread this sauce all over the chicken to add a layer of flavor.

13. Piercing the chicken: Using a toothpick, make a few small holes in the chicken skin, both on the belly and on the back. This step will help cook the meat evenly and release steam.

14. Preparing for the oven: Place a tray with oiled parchment paper or, for a healthier option, use branches or toothpicks to elevate the chicken above the tray. This will allow heat to circulate better.

15. Baking the chicken: Preheat the oven to 180°C and place the chicken inside. Bake for 60-80 minutes, until it becomes golden and crispy.

16. Cooling and serving: When the chicken is ready, remove it from the oven and let it cool slightly. Place it on a platter with the belly side up, cover with a flat plate, and add a weight on top. Let it chill in the refrigerator for 4-5 hours or overnight. This step will help set its shape.

17. Cutting and decorating: Remove the stitches and cut the chicken in half, then slice it into rounds about 1.5 - 2 mm thick. Decorate with fresh herbs and vegetables for an attractive appearance.

18. Serving: Serve this delicacy as a cold appetizer, alongside a fresh green salad or grilled vegetables. The combination of flavors and textures will make this recipe a true feast.

Useful tips
- Varieties of mushrooms: Use fresh mushrooms for a more intense flavor or pickled mushrooms for an added acidity.
- Substituting ingredients: If you want a lighter version, you can use skinless chicken breast. You can also replace the cheese with feta or mozzarella for a different taste.
- Frequently asked questions:
- Can I use frozen chicken?: It is recommended to use fresh chicken, but if you have frozen chicken, make sure to completely thaw it before starting the preparation.
- How can I store leftovers?: The leftover chicken can be stored in the refrigerator in an airtight container for 2-3 days or can be frozen for later consumption.

Nutritional benefits
This recipe is rich in protein due to the chicken and eggs, while mushrooms provide fiber and antioxidants. Additionally, adding fresh vegetables when serving will enhance the intake of vitamins and minerals. Each serving contains approximately 300-350 calories, depending on the amount of oil and mayonnaise used.

I hope you enjoyed this recipe for stuffed chicken with pancakes. I encourage you to try it and adapt it to your taste! Enjoy your meal!