Stuffed Fried Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, (about 200 grams, roast chicken)
- some salt and pepper
- Paprika powder, noble sweet
- nutmeg
- 500 g bread (s), dumplins
- 4 dl milk
- 75 g butter
- 2 onion (s), finely chopped
- 2 bunches chives, finely chopped
- 1 bunch parsley, finely chopped
- 4 egg (s), whisked
- some olive oil
Print Recipe
Pin Recipe Instructions
- Put the dumpling bread in a large bowl.
- In a small pan, heat the milk with 50 grams of butter lukewarm and melt it, season the milk very well with salt, pepper and nutmeg, pour the whole thing over the dumpling bread.
- Wash the pan, put it back on the stove, heat the rest of the butter in it, sauté the onions lightly and spread over the dumpling bread. Draw and let cool.
- Heat the oven to 180 degrees.
- Just add the herbs to the dumpling bread, add the beaten eggs and mix everything well.
- Fill the belly of the chicken with the mixture and seal with a toothpick or cooking thread. Mix salt, pepper and sweet paprika together and rub the chicken well with it. Then fry the whole thing in the oven for about 90 minutes.
- For the rest of the mixture, put a clean kitchen towel on the table, oil it a little with olive oil, form a sausage with the mixture and wrap it in the tea towel. About 45 minutes before the chicken is done, bring some salted water to the boil and let the wrapped mass stand in it for 30 to 35 minutes.
- A mushroom cream sauce goes very well with it.
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