Quite often, baked chicken is served on the festive table. But the chicken stuffed with pancakes is a less common phenomenon, but it is incredibly tasty and beautiful dish.
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You will need
-
- For pancakes:
- 0.5 liters of water;
- 7-8 tbsp flour;
- a pinch of salt.
- For filling:
- 1 chicken 1.8-2 kg;
- 2 onions;
- 150 g of cheese;
- 100 g of mushrooms.
Instruction manual
1
Prepare the chicken. First, wash it thoroughly and dry it slightly. Put the carcass on your back with your breast towards you and carefully remove the skin, being careful not to damage it anywhere. To do this, cut the skin along the breast and, prying with a knife, remove the whole, leaving wings and legs.
2
Combine all the water, flour and salt to make pancake dough. Put it in the refrigerator for 1 hour. Due to this, all the lumps formed will dissolve, and the dough will become elastic.
3
Cook the first pancake toppings. Gently chop all the meat from the chicken, cut it into small identical pieces and boil in salted water for 6-8 minutes. Let the meat drain and cool. Pass it through the meat grinder. Grind 1 onion and fry in a pan in hot oil. Add the chopped chicken, mix well and fry for 5 minutes. Pour the grated cheese onto the chicken. Salt and pepper to taste.
4
Cook the second toppings. Chop the onion finely. Mushrooms (champignons or any other) crumble into cubes with a side of 1 cm, fry everything in hot vegetable oil for 5-6 minutes. Salt and pepper a little.
5
Bake thin pancakes and wrap the filling in them.
6
Place the finished pancakes in the chicken skin, alternating with the layers: first a layer of pancakes stuffed with chicken meat, then fried mushrooms, etc.
7
Fasten the skin with toothpicks or sew with a dense thread, giving the appearance of a whole chicken carcass.
8
Put the chicken prepared in this way on a greased baking sheet. Sprinkle with salt and spices. Place in an oven preheated to 180 degrees for 40 minutes.
9
Carefully put the finished dish on a large flat plate, remove the threads and toothpicks and serve. Bon Appetit.
Useful advice
Serve the finished dish, both hot and chilled as an appetizer.