Chicken stuffed with mushrooms in the oven recipe with photos. Chicken stuffed with mushrooms Chicken stuffed with buckwheat and mushrooms - cooking details

Chicken is a rather difficult object to stuff. It has a relatively small internal cavity, a large layer of meat on the chest and large legs. Goose or duck in this regard are more preferable. However, the availability of chicken and its low cost allow cooks to conduct various, numerous experiments on its preparation. One of the exotic ones is baking a chicken carcass in the oven, riding on an open can or bottle of beer. Our task is different, to stuff a chicken monster weighing 2.6 kg. Wash the carcass thoroughly in warm water.

Prepare the chicken rub mixture. This mixture has been tested for years in numerous grill bars. Its ingredients are simple - salt, dried garlic and ground red pepper. Ready-made mixtures are also available for sale. You can prepare the mixture yourself using fresh garlic, which must be crushed. For light marinating, you need the juice of half a lemon. Coat the chicken generously outside and inside and leave in the refrigerator for about 1 hour.

At this time, let's make the filling. It can be very diverse, ranging from buckwheat porridge or rice, to which you can add pieces of zucchini or pumpkin, to potatoes, cabbage, mushrooms or a mixture of them. Sauerkraut is excellent at absorbing fat from poultry meat. No wonder it is widely used when stuffing goose or duck. Let's prepare some sauerkraut, a small apple, 4 potatoes, an onion and a few cloves of garlic. You can add red capsicum.

All ingredients must be finely chopped and mixed, add salt and a little black pepper. You can break it and add a bay leaf. The filling is ready. I got it in abundance.

Pour some vegetable oil into a large flat frying pan and place the chicken in it. Let's start stuffing it with filling. I used force, trying to push in all the stuffing, so I almost tore the poor bird into two equal cotyledons. This should not be repeated. Simply load the filling into the cavity and tamp it down a bit. If there is excess filling, you can put it in the pan next to the chicken.

Now our chicken needs to be sealed. We take a large needle with a thick thread and, tightening the skin, sew up the loading hole. I stuffed the chicken so hard that the stuffing got inside the neck and started popping out. I had to sew up my neck too.

Heat the oven to 150-170 degrees and start baking the bird. There's no need to rush. We need to provide the community with a top-notch product. Every 20 minutes you need to baste the chicken with the fat that flows into the pan. With such a size of bird, the process of cooking the chicken, and most importantly, the filling in it, can take two hours. After an hour, the remaining filling can be removed from the pan, otherwise it will burn. This is a wonderful hot snack for guests who have gone into a frenzy from the aromas floating around the apartment.

Finally, it's time to remove the chicken from the oven. It is laid out on a large dish. The threads are pulled out. The gates open. A little filling is unloaded onto the dish, the chicken is sprinkled with herbs. The dish can be decorated with peppers or tomatoes. It's time to serve. A wet cotton, or better yet, linen napkin is a must for every eater. This is a sign that you understand table settings. A sign of respect from guests.

Let's leave this photo without comment. A glass of white table wine is not enough to go with it...

Chicken stuffed in the oven is the queen of everyday and holiday tables. If you want to please your loved ones and surprise your guests, then prepare this dish. And our useful tips and recipes will help make the dish unforgettably delicious.
Recipe contents:

On the festive table, stuffed chicken is given one of the main places. This juicy and tender meat is always met with delight by invited guests. The dish always turns out great because... there is nothing complicated about making it perfect. However, sometimes the hostess spends a lot of attention on its preparation, as she tries to surprise the guests with her new flavor notes.

Many products are used to stuff chicken. Of course, first of all these are apples and dried fruits. However, the bird is no less tasty with cereals, rice, buckwheat, potatoes, and, of course, mushrooms. The combination of chicken with these products always gives an atmosphere of celebration and celebration.

Chicken stuffed with buckwheat and mushrooms - cooking details

Just one look at the chicken stuffed with mushrooms makes you think that the hostess conjured the dish for at least four hours, using all her skill. Well, let your guests continue to think so, because in reality you will spend no more than half an hour on cooking, and the oven will do the rest for you. Well, to ensure that the food actually turns out excellent, use our tips.

Choose a medium-sized chicken for stuffing, because... in large individuals the meat is tougher and it cooks less well. The ideal weight of a chicken is 1.5 kg.
Bake only fresh, chilled meat, as... Frozen ones lose some of their taste. Use this for frying or boiling.
You can use any mushrooms for the filling. These can be boletus mushrooms and other forest species collected with one’s own hands. But you need to be extremely careful when handling them. The easiest to work with are oyster mushrooms and champignons.
Mushrooms can also be fresh, frozen or dried. The taste of the dish will not be affected at all.
Before cooking, dried mushrooms are soaked in boiled water, at a warm temperature for half an hour, at a cool temperature for an hour.
If porridge and cereals are used for the filling, they can be used raw or pre-cooked until half cooked. Using the first option, stuff the bird into 2/3 parts, because... During cooking, the grains will increase in size.
Before putting the filling into the chicken, wipe the inside with salt and spices so that the filling is not bland.
To prevent the filling from falling out during baking, it is advisable to sew up the skin.
The average baking time for a broiler carcass is approximately 40 minutes per kg of weight. If you are cooking poultry, increase the cooking time by half an hour.
Readiness is checked by puncturing the thigh. The juice should ooze light. If it's bloody, bake it some more.
Remove the fatty layers from the chicken, otherwise the dish will be high in calories. This is especially true when using rice filling. Since rice actively absorbs liquid, which means it takes away all the fat. Foil or a cooking sleeve will help preserve the juiciness of the bird.
If you are worried that the meat will be tough, then use a sleeve. Then it is guaranteed to be tender and soft. It will be a little drier in foil.
To make the white meat juicier, make small cuts on the breast of the bird and put a piece of butter there.

Delight your family and friends with baked chicken with mushroom filling. This is a very tasty and unusual recipe that everyone will definitely like.

Calorie content per 100 g - 129 kcal.
Number of servings - 1 carcass
Cooking time - 1.5 hours

Ingredients:

Chicken - 1 carcass
Champignons - 600 g
Bell pepper - 2 pcs.
Onions - 1 pc.
Salt - to taste
Vegetable oil - for frying
Ground pepper - to taste

Step-by-step preparation:

Wash the chicken, dry it with a paper towel and remove the internal fat.
Wash the mushrooms and cut into slices.
Peel the onions and chop them into half rings.
Cut the peppers in half, remove the seeds and place in boiling water for 5 minutes to make it easier to separate the skin, which you then do.
Heat a frying pan with vegetable oil and fry the onions and mushrooms until almost done. Add the chopped peppers and stir.
Fill the chicken with mushrooms and sew up the skin as... The filling is very small and may fall out during baking.
Bake the bird in the oven for 40 minutes at 180°C.

Rice is a hearty filling that goes well with baked tender meat. Well, the aroma of mushrooms gives the food a piquant and amazing aroma. In addition, such a dish does not require a side dish at all, because... it will cook along with the carcass.

Ingredients:

Chicken - 1 bird
Rice (dry) - 150 g
Champignons - 250 g
Onions - 1-2 pcs.
Olive oil - 2 tsp.
Garlic - 2-3 cloves
Salt - to taste
Broth - 2 tbsp.
Freshly ground pepper - to taste

Step-by-step preparation:

Wash the chicken and dry it with a paper towel.
Peel the garlic and pass through a garlic press.
In a bowl, combine olive oil, garlic, salt, pepper and stir.
Rub the resulting mixture onto the chicken inside and out, cover it with cling film, place in a bowl and leave to marinate for 3 hours.
By this time, prepare the filling. Peel the onion and chop finely.
Wash the champignons and cut into slices.
Heat vegetable oil in a frying pan and add mushrooms. Season them with salt and fry for 5-7 minutes until all the liquid has evaporated. Transfer them to a bowl.
Add the onion to the frying pan and fry it over low heat until soft. Transfer to mushrooms.
Place well-washed rice in a frying pan and fry a little, 2-3 minutes.
Pour broth (chicken or vegetable) into the rice and cook until the liquid evaporates. Season with salt and pepper.
Stuff the chicken with rice filling and secure the opening with toothpicks or sew with thread.
Place it on a baking sheet and bake for 1.5 hours in a preheated oven at 180°C.
Remove the finished bird from the oven and let stand for 10 minutes. When serving the filling, place it around the bird and garnish the dish with fresh herbs.

We often bake potatoes with chicken drumsticks in the oven. So why not try cooking a whole bird, stuffing it with tubers. Learn a wonderful potato side dish with meat.

Ingredients:

Chicken - 1 pc.
Potatoes - 5 pcs.
Onion - 3 pcs.
Oyster mushrooms - 200 g
Sour cream - 2 tbsp.
Salt - to taste
Vegetable oil - for frying
Ground black pepper - to taste

Step-by-step preparation:

Wash the chicken and dry it with a paper towel.
Wash the potatoes and cut into 2-4 pieces. Young tubers can be stuffed with their skins on, and the old ones can be peeled. Although, if desired, winter varieties can also be baked in their skins.
Peel the onion and chop it.
Cut the oyster mushrooms into cubes.
Heat vegetable oil in a frying pan and add onions to fry. Bring it to transparency and add oyster mushrooms to it. They will release liquid, so turn the heat up high to evaporate it faster.
Pour sour cream into the pan and stir.
Stuff the chicken, alternating potatoes and mushrooms with onions.
Fill the entire carcass and sew up the skin.
Brush the bird with sour cream, sprinkle with chicken seasoning, salt and pepper.
Place the carcass in a preheated oven at 180-200 degrees for 1.5 hours.

Chicken stuffed with cheese and mushrooms will surprise your guests. This dish deserves attention and can adequately decorate a holiday table.

Ingredients:

Chicken - 1 bird
Dried porcini mushrooms - 100 g
Onions - 2 pcs.
Garlic - 2 cloves
Cheese - 200 g
Salt - to taste
Vegetable oil - for frying
Ground pepper - to taste
Mustard - 2 tbsp.
Olive oil - 3 tbsp.
Table vinegar - 1 tbsp.

Step-by-step preparation:

Prepare the marinade. To do this, combine mustard with olive oil and vinegar. Add the pressed garlic, salt and ground pepper.
Wash and dry the chicken. Coat it on all sides and inside with the prepared mixture. Leave for an hour.
Pour boiling water over the mushrooms and leave to steep for half an hour. Place them in a sieve to drain. Then cut into medium slices.
Peel the onion and chop into half rings. Heat the oil in a frying pan and fry them until translucent.
Add mushrooms to the onions and continue frying until golden.
Grate the cheese on a coarse grater and add to the pan.
Season the mushrooms with salt and ground pepper, stir and turn off the stove.
Stuff the chicken with mushrooms and secure the skin with toothpicks.
Place the carcass on a baking sheet and bake at 200°C for 1.5 hours.

Such a rosy and juicy chicken is worthy of the most exquisite festive feast. Guests will not have to worry about bones, since there are simply no bones in this delicate dish. This interesting method of stuffing is very popular today, since the boneless chicken carcass turns out to be very beautifully shaped.

Ingredients:

Chicken - 1 carcass
Champignons - 300 g
Oyster mushrooms - 200 g
Onion - 1 pc.
Cheese - 50 g
Butter - 50 g
Eggs - 1 pc.
Vegetable oil - for frying
Salt - to taste
Ground pepper - to taste

Step-by-step preparation:

Wash the chicken and remove all bones. To do this, cut the carcass along the vertebra. Separate the femur and wing joints from the spine and rib. Do the same with the other half of the carcass. Also trim the adhesive part and remove the small bones at the neck. Remove the thigh part, leaving only part of the shin. It is needed so that the finished dish looks beautiful.
Salt and pepper the finished carcass. Leave for 1 hour.
Remove any meat remaining on the bones.
Chop the champignons and oyster mushrooms and fry in a frying pan in vegetable oil.
When all the liquid has evaporated from the pan, add the chopped onion.
Fry the food until golden brown.
Place the mushrooms and onions in a bowl and add coarsely grated cheese and chopped herbs.
Add grated butter and beat in the egg.
Season with salt and pepper and any spices.
Stir and fill the inside of the chicken with the mixture.
Sew the skin of the bird, sewing up all the holes.
Give it the original chicken look by lightly patting it.
Place it on a baking sheet with its back down and bake in a preheated oven at 180°C for 45 minutes.

Video recipes:

Step 1: Fry the onion.

Heat vegetable oil in a frying pan and fry finely chopped green onions and garlic in it. Fry over medium heat until soft, stirring all the time so that nothing burns. Especially don't fry it.

Step 2: Add chicken fillet and mushrooms.

While the onions and garlic are fried, wash and finely chop the fresh mushrooms, and also chop the chicken fillet into cubes. Add champignons and chicken to the pan and stir.

Salt and pepper to taste and add spices. Mix everything again and fry for another 5-7 minutes over medium heat.

Step 3: Add the remaining ingredients.

After frying, the contents of the pan must be allowed to cool. And then add diced white bread, chicken eggs and chopped dill to the mushrooms with chicken and herbs. Stir.

Step 4: Stuff the chicken.

Rinse the gutted, defrosted chicken inside and out, and dry with paper towels. Trim off excess skin from the legs and remove any remaining feathers. Stuff the prepared chicken carcass with herbs, mushrooms and chicken fillets. Pack very tightly. Secure the chicken with toothpicks to prevent the filling from falling out.
Transfer the chicken to a baking dish, pour vegetable oil on top of the carcass mixed with salt, pepper and spices, and pour it onto a baking sheet 1 glass clean water.

Step 5: Bake chicken stuffed with mushrooms.

Stuffed chicken should be baked in a well-heated oven until 180 degrees oven until done. Depending on the chicken, it may take you anywhere from 40 minutes before 1 hour. Check readiness with a toothpick; the juice flowing from the chicken should be clear. And the skin on the bird will turn red.

The finished chicken is very aromatic and appetizing; before serving, it must be cut into portions.

Step 6: Serve the chicken stuffed with mushrooms.

Serve chicken stuffed with mushrooms with a side dish. Mashed potatoes, pasta or boiled rice work well here. In summer, you can serve the dish with a salad of fresh vegetables. Tasty, festive and satisfying!
Bon appetit!

Use the spices you like, you can simply take dried Italian or Provençal herbs for flavor.

Pay attention to the choice of chicken. This should be a broiler, with plump and short legs. Soup chicken is too tough and if you bake it in the oven, nothing good will come of it.

Sometimes stuffed chicken is greased on top not with vegetable oil, but with sour cream or mayonnaise mixed with garlic (the garlic must first be grated, crushed in a blender or passed through a press).

An excellent appetizer for the holiday table would be champignons stuffed with chicken and cheese in the oven. The dish is very satisfying, but at the same time moderate in calories. It is also suitable for dinner, when you want to cook something original and surprise your loved ones.

To prepare the dish, you can use regular and royal champignons. In the latter case, the snack will be more flavorful. It is better to prepare the recipe from large mushrooms. In this case, it will be easier to stuff them. To make the dish very tender, you can marinate the mushrooms in advance. But about all the secrets of preparing the dish below!

How to cook champignons stuffed in the oven with chicken?

The recipe is very easy to follow. If desired, you can prepare the filling in advance. Then all that remains is to stuff the champignons and bake them in the oven. Only fresh mushrooms should be used. In this case, they will be easy to stuff. Frozen mushrooms lose a lot of water during thawing and become flabby. It is unlikely that you will be able to stuff them.

Chicken with cheese is a classic filling. If desired, you can stuff the mushrooms with other products. For example, stewed vegetables, ham, nuts. You need to fillet the chicken. If you don't count calories, it's better to use thigh fillets. In this case, the appetizer will turn out very tender and moderately fatty. A dish made from breast fillet is less high in calories and more healthy. You can use any favorite cheese, including Adyghe and Suluguni.

This recipe is very simple. It does not require marinating mushrooms. Therefore, the cooking process takes about half an hour. The appetizer is baked in the oven for no more than 25 minutes.

You can bake mushrooms on parchment paper or in a heat-resistant form. If your uniform is beautiful, then you can immediately serve the appetizer to the table in it!

Ingredients:

· Large champignons – 400 grams;
· Chicken fillet – 1 piece;
· Hard cheese – 100 grams;
· Onions – 1 piece;
· Sour cream 20% fat – 3 tablespoons;
· Vegetable oil – 3 tablespoons;
· Salt, black pepper - to taste;
· Bay leaf – 1 piece.

Cooking method:

We wash the mushrooms, carefully remove the stem, place them on parchment paper or a mold greased with vegetable oil;
Wash the chicken fillet, remove films and place the whole chicken fillet in cold water. After the water boils, cook for about 20 minutes. Halfway through cooking, the chicken should be salted. In addition, you need to add bay leaf to the broth. In this case, the fillet will turn out more flavorful!
Chop the onion into small cubes and fry it in a frying pan in vegetable oil until soft. The fire should be low so that the onion does not burn;
Add chopped boiled chicken fillet to the onion, fry for about 5 minutes;
Add sour cream, salt and pepper to the chicken. Stir the mixture, let it boil and remove from heat;
Place the filling in the mushroom caps and sprinkle grated cheese on top;
Place the appetizer in the preheated oven for 20-25 minutes. Baking temperature 150-160 degrees.

Marinated champignons turn out incredibly juicy. The marinating process takes no more than 20 minutes. The mushrooms will marinate while you prepare the filling. Marinade for mushrooms is very simple!

The taste of the snack will be more harmonious if you add fresh vegetables. Tomatoes or peppers go great with chicken.

Ingredients:

· Champignons – 15 large pieces;
· Chicken fillet – 1 piece;
· Tomato – 1 large;
· Cheese – 100 grams;
· Chicken egg – 1 piece;
· Olive oil – 3 tablespoons;
· Salt, black pepper - to taste.

Cooking method:

Wash the champignons. Simply press to the side to remove the leg. Place the caps in a container and fill them with olive oil, salt and pepper. Mix the mushrooms. It is important that they are covered with oil on all sides;
Mode chicken fillet in small cubes. You can chop it into very small pieces, like minced meat;
Peel the tomato. To do this, you can place it in boiling water for 60 seconds, after making a cross cut on the bottom of the vegetable.
You can remove the skin with a special vegetable knife;
We remove the liquid part from the tomato; we won’t need it. Cut the pulp into small cubes and mix with chicken fillet;
Add grated cheese and chicken egg to the minced meat;
Stir the minced meat until smooth;
Place the mushrooms on a baking dish and fill with filling;
We cover the form with foil, in which we make several holes with a toothpick so that air can circulate freely;
Bake the snack at 180 degrees for about 40 minutes. 10 minutes before the end of the cooking time, remove the foil and let the mushrooms brown;
Serve the appetizer with sour cream.

Stuffed champignons with chicken in the oven are considered a very universal appetizer; even inexperienced housewives can master the recipe for their preparation. One serving requires 2 champignons. The appetizer goes well with any alcoholic beverage. It perfectly satisfies hunger without overloading the stomach.

At first glance, it may seem difficult to stuff chicken. But in fact, you just need to carefully remove the skin, separate the meat from the bones and put the filling inside. The first time you will have to tinker, but then with some skill you will be able to handle the cutting in just 15-20 minutes.

We will stuff the chicken with champignons, fried with onions. Add bread crumb soaked in milk to the filling, as well as mayonnaise for juiciness and taste. Eggs are not used in this recipe. For spices, add ground black pepper and a mixture of Italian herbs to highlight the taste of chicken and mushrooms.

Total cooking time: 120 minutes
Cooking time: 80 minutes
Yield: 8 servings

Ingredients

chicken – 1 pc. (2 kg)
champignons – 300 g
yesterday's white bread – 150 g
milk or cream of any fat content – 100 ml
large onion – 1 pc.
salt, pepper and nutmeg - to taste
mixture of Italian herbs - 2 chips.
vegetable oil – 2 tbsp. l.
mayonnaise – 3 tbsp. l.

Preparation

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First of all, cut up the chicken. We wash the carcass and dry it with a towel. We remove the gland on the goose, which gives off an unpleasant odor during baking. Cut off the fat in the tail area and set it aside (then it will be ground into minced meat to make the filling juicier). Cut the chicken along the breast.

Carefully cut off the chicken fillet and set it aside - all the meat will be used for minced meat, which we will use to stuff the chicken.

Trying not to damage the skin, we cut off the keel, ridge and rib part - we don’t need the skeleton, it can be used in the future to prepare broth or soup. We trim the wings and thighs and separate them along the tendons.

Then we remove the skin from the thighs, like a stocking, helping ourselves with a knife. We cut along the tendons to separate the thighs from the legs. Separate the thighs and clean off the meat. Thus, we get separately the pulp and separately the chicken skin along with untouched wings and legs.

Rub the chicken skin with salt (about 0.5 tsp) and pepper on all sides. Set aside and let it marinate.

Meanwhile We are preparing the filling. Pass the meat through a meat grinder with a middle grid. Grate white bread (preferably yesterday's bread) and soak it in milk. Add soaked bread, mayonnaise, a couple of pinches of ground black pepper and grated nutmeg to the minced meat. Mix well, add salt to taste - it is better to determine the amount “on the tongue”, if it is so difficult for you to navigate, then take the standard amount of 1 tsp. salt per 1 kg of minced meat without additives. And just a few words about mayonnaise. It adds flavor and juiciness to the filling. If you are categorically against the use of mayonnaise when baking, then replace it with heavy cream mixed with a little mustard and lemon juice.

The result should be a homogeneous meat filling of medium consistency, not too dense, but not liquid either. If necessary, you can add a little more mayonnaise or add milk.

Frying mushrooms. We clean the champignons, wash them, cut them into slices and fry them with onions in vegetable oil. Place about half of the minced meat on the chicken skin, sprinkle with a mixture of Provençal herbs, and place a layer of mushrooms on top.

Cover the mushrooms with the remaining minced meat.

Sew up the belly with thread. We use our hands to shape the chicken so that it looks neater.

Lubricate the bird with vegetable oil on all sides. Place seam side down in a heatproof dish.

Bake the stuffed chicken in the oven. Place the baking sheet in a cold oven (so that the ceramic mold does not burst due to a sudden temperature change), set the temperature to 180 degrees and bake the chicken for 80-90 minutes, until golden brown.

Cool in the form in which the chicken was baked, then remove the thread. If you plan to serve as a hot dish, cool for about 30 minutes, then cut into portions. If you want to use it for sandwiches, then put it in the refrigerator overnight, then the stuffed chicken will hold its shape better when slicing. Yield: 8 servings of 200 g.

On a note

The champignons do not have to be laid out in a separate layer. If you want, you can mix them with minced meat - then the filling will be homogeneous, with small inclusions of fried mushrooms, it will hold its shape better and will not divide into layers. This advice is especially relevant if you are going to serve stuffed chicken cold, as slices or for making sandwiches.
If you wish, you can choose a different filling. For example, use rice with vegetables or stuff chicken with buckwheat and mushrooms.
To make the cutting look more festive, you can add sweet bell pepper to the filling - in this case, cut it into thin strips and “drown” 4-5 pieces into the minced meat, placing them along the carcass. It is better to use pepper in a contrasting red color.