Chicken with herb mushroom stuffing
easy
45 mins
45 mins
Ingredients
- 1 Chicken (approx. 1300 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 250 g Mushrooms
- 7-10 Tbsp Juice of 1 lemon
- 4 Shallots or small onions
- 2 Garlic cloves
- 1 collar Dill, chives and parsley
- 1 Branch Thyme
- 3 Lemon balm leaves
- 2 Leaves of sage
- 30 g Butter or margarine
- 1 package (200 g) Double cream cream cheese
- 3 TABLESPOONS Whipped cream
- 7-10 Tbsp Pepper
- 2 Vegetable Onions
- 2 Courgette
- 4 Tomatoes
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken, dab dry and rub the outside with salt and pepper. Wash and clean the mushrooms and chop them coarsely, sprinkle with lemon juice. Peel and chop onions and garlic.
- 2
Wash the herbs and chop finely. Heat the fat in a pan, fry the mushrooms, garlic and onions in it, add the herbs. Stir cream cheese and cream until smooth and add to the herb and mushroom mixture.
- 3
Season to taste with salt and pepper. Let the mixture cool down a bit and fill into the chicken. Close the opening with wooden skewers and wrap it with kitchen string. Put the chicken into the fat pan of the oven.
- 4
Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel and cut onions into eighths. Clean and wash the zucchini and cut them into sticks. Carve tomatoes crosswise, put them briefly in hot water, rinse and peel the skin.
- 5
Quarter the tomatoes. Add the vegetables to the chicken 20 minutes before the end of the cooking time and braise them. Take the chicken out of the oven, remove wooden sticks and thread. Season vegetables with salt and pepper and serve the chicken in the pan.
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