Stuffed Chicken

For all special occasions!

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Potatoes, white

  • 2 piece Lemon, fresh, without shell

  • 1.5 kg Meat, chicken, thighs

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

  • 10 pods Garlic, fresh

  • 0.5 bouquet Spices, ginger, ground

  • 3 spoons Butter, unsalted

  • 2 twigs Rosemary, fresh

  • 150 ml Alcohol, Wine, White

Steps

  1. Peel and wash the potatoes, then cut them into chunks. Place a pot with a larger amount of salted water on the stove and add the potatoes. Cook them for about 10 minutes. Thoroughly wash the lemons and cut them into slices, and peel the garlic cloves.

  2. Preheat the oven to 190 degrees Celsius. Thoroughly wash the chicken, dry it, and rub it with salt and pepper. Stuff it with one-third of the potatoes and lemon slices, and add 6 cloves of garlic and thyme.

  3. Sew the opening with kitchen twine, and tie the legs together to help the chicken retain its shape. Place a larger ovenproof pot on the stove and melt butter in it. Carefully brown the chicken on all sides in the butter.

  4. Arrange the remaining potato and lemon chunks around the chicken in the pot, and add garlic and rosemary. Place the pot in the oven for 75 minutes. Baste the chicken several times with white wine during baking.

  5. Once the chicken is cooked, carve it into individual pieces, arrange them on plates, and serve with the side dish to your guests.

Nutrition Information (Per 100g)

  • Calories: 179.09 kcal
  • Fat: 11.63 g
    • Saturated Fat: 3.64 g
  • Carbohydrates: 5.37 g
    • Sugars: 0.31 g
  • Protein: 11.85 g
  • Fiber: 0.8 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, submerge the lemon in boiling water for a few minutes and wipe it thoroughly to remove the wax, which contains toxins.