Stuffed Chicken

(my own recipe)

Serves 2-4 

Ingredients:

• 1 chicken (1-1,5 kg)
• 1 medium sized onion
• 1 bell pepper
• 1/2 zucchini
• 1/2 eggplant
• 1 carrot
• 5 champignon mushrooms
• 1 tbsp paprika
• 1 garlic
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 2 sun-dried tomatoes
• 3 tbsp sunflower oil
• 1 tbsp vegeta
• 1 knorr concentrated chicken stock

Step one 

  The first thing to do is to take the bones out from the chicken. Like this, you can have perfect slices and impress your guests :) 

Just check the link to learn how :)

 I didn't  cut the tips of the wings, because I love to eat them. However, I removed the first bone from the wings (the one near the breast) so i can stuff them (I applied the technique from the video for the legs). 

  When you have removed the bones from the chicken, add some salt and pepper inside it  and set it aside until you make the stuffing.

Step Two 

 Grate the carrot, zucchini and eggplant. Finely chop the onion, the bell pepper, the mushrooms, the sun-dried tomatoes and the garlic.

Step Three

 Warm the oil in a pan and "saute" the vegetables. Start with the onion, add the mushrooms and let them for 3 min to fry. Then, add all the rest vegetables (carrot, eggplant, bell pepper, zucchini) for 5 more min. Afterwards, add the sun dried tomatoes, garlic, salt, pepper, paprika and all the dried herbs(oregano, dill, parsley, thyme). Add 100 ml water and let them simmer for 10 min. When the stuffing is done, let it to cool down for a while.

Step Four 

 Place the breast's inner-fillet between the breast and the leg muscle so the side will have more even shape. Start by stuffing the legs and the wings. Use the remaining stuffing to fill the remaining parts of the chicken.

  I sewed the back skin because it is easier to turn it over and crisp up all the sides of the skin. Rub the vegeta on all the sides of the chicken .
 Put some oil on the bottom of an oven proof pot and place the chicken inside. Put it in the oven at 175°C for 1 hour.

 I recommend you to try to turn the chicken over, so you can crisp up the skin on both sides of the chicken. Moreover, remove the juices from the oven proof pot (and keep them in a pan to make a nice sauce) and let the chicken for another 20 min.
When you take it out of the oven, let it rest for at least 5 min before serving.
Step Five
 While the chicken rests, take the pan with the juices and put it on the stove to warm. Add 1 tsp of flour while you are mixing it with a whisk, and let it simmer for 2 minutes (until it thickens).
 Garnish the beautiful chicken with the sauce and some mashed potatoes and serve warm...

Enjoy