Stuffed Chicken Forester Art

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 chicken (approx. .3 kg)

For the filling:

Instructions

Wash the chicken inside and out and season with salt and pepper.
For the filling, first peel the onion. Dice together with the bacon, then sauté in a little melted butter until translucent. Add the cleaned and cut mushrooms and the chopped innards and stew. Season with salt, pepper and thyme. Pour off the resulting mushroom juice and collect it, keep it for the sauce. Now mix the parsley and white bread into the mushroom mixture. Fill the chicken with it and close the opening. Place in a roasting pan and brush with melted butter.
Fry in a preheated oven at 200 ° C for approx. 60-70 minutes. After 20 minutes then add the mushroom liquid with white wine, broth and any remnants of the mushroom mixture. When the cooking time is over, stir in the cream. Serve hot.
South Tyrolean dumplings, bread dumplings or ribbon noodles are ideal as a side dish.

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