Chicken filled with herb cream cheese and mashed potatoes with caramelized leek

Ingredients

Directions

1. 1

   Wash the herbs, shake dry and chop finely. Set the stems aside. Mix herbs and cream cheese. Season with pepper. Wash chicken inside and out, dab dry, season with salt and pepper.

2. 2

   Remove the chicken skin from the belly opening with your fingers from the breast meat so that one pocket is created per half of the breast. Fill each pocket with approx. 1/3 cream cheese and distribute evenly on the chicken meat.

3. 3

   Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Peel onion, cut into eight pieces. Fill the chicken with the herb stems. Cover the belly opening with wooden skewers and tie up with kitchen string.

4. 4

   Tie the clubs together. Place the chicken on a fat pan (deep baking tray).

5. 5

   Roast in a hot oven for about 1 1/2 hours. Mix 100 ml cold water and 1/2 tsp salt. Spread the chicken with it from time to time. After about 1 hour roasting time pour on the wine.

6. 6

   Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.

7. 7

   Clean, wash and cut the leek into very fine rings. Steam in 1 tablespoon butter for 5-7 minutes until the liquid has almost evaporated. Peel and wash the carrots and cut them into sticks. Steam in 1 tablespoon butter with 2-3 tablespoons of water and 1 pinch of sugar for about 6 minutes.

8. 8

   Sprinkle 1 teaspoon of sugar over the leek and caramelise over a high heat for about 2 minutes while turning. Season both vegetables with salt and pepper, keep warm.

9. 9

   Drain the potatoes. Add 2 tablespoons of butter and lukewarm milk and mash everything to puree. Season with salt and pepper, keep warm.

10. 10

    Remove the chicken. Pour roast stock through a fine sieve into a measuring cup and fill up to a total of 400 ml with water. Bring the stock to the boil, stir in the remaining cream cheese. Thicken slightly with sauce thickener, season to taste.

11. 11

    Dress everything.