Chicken stuffed with mushrooms
easy
75 mins
75 mins
Ingredients
- 175 g Mushrooms
- 1 Onion
- 50 g Bacon
- 2 TABLESPOONS Oil
- 2 discs Toast
- 1 collar Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.2 kg) Chicken
- 250 g dried eggs spaetzle
- 750 g Carrots
- 250 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 40 g Butter or margarine
- 2 TABLESPOONS flaked almonds
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean, wash and chop the mushrooms. Peel and chop the onion. Cut bacon into thin strips. Fry mushrooms, onions and bacon briefly in hot oil. Cut bread into cubes. Wash parsley, dab dry and chop except for something to garnish.
- 2
Add bread and parsley to the mushrooms and mix in. Season with salt and pepper. Wash the chicken cold and dab dry. Fill with the mushroom sauce. Close with wooden skewers and household thread.
- 3
Rub the chicken with salt and pepper and place it on a cold rinsed fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 50 to 60 minutes. In between, gradually pour on 1/4 litre of hot water.
- 4
Cook the spaetzle in boiling salted water for 15 to 20 minutes. Peel, wash and cut carrots into pieces. Cook in boiling salted water for 10 to 15 minutes. Remove the chicken. Pour frying stock through a sieve.
- 5
Add cream and bring to the boil. Stir in sauce thickener. Season if necessary. Drain spaetzle and carrots. Melt fat, add almonds and carrots and fry briefly. Halve the chicken and arrange on a plate with the carrots and spaetzle.
- 6
Garnish with parsley.
Nutrition Facts
1110 kcal
65 g
68 g
60 g
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