Cooking interesting and tasty dish- stuffed potatoes with spicy filling of juicy chicken fillet with vegetables and green peas. Such appetizing hearty boats will turn family dinner on a real holiday. Thanks to an interesting serving, stuffed potatoes can become one of the main dishes on festive table. Additionally, you can cook tomato or garlic sauce.

Ingredients

How to cook stuffed potatoes

1. Wash the potatoes thoroughly with a brush to remove all soil from the skin. Prick each tuber in several places with a fork. Brush potatoes with silicone brush vegetable oil. Wrap each tuber in a piece of food foil. Put the potatoes wrapped in foil on a heat-resistant baking sheet, send to bake in a hot oven. Let's set the temperature oven 200 degrees. We will bake the tubers until soft for 45-60 minutes (the time depends on their size).
   
2. Wash and dry chicken fillet. Clean the meat and cut small cube. We also chop carrots and onions.
   
3. Pour into a deep frying pan sunflower oil. Add chopped onion and meat.
   
4. Stirring, fry the ingredients together until the chicken is cooked. Then add flour, it will help thicken the filling.
   
5. Mix onion and meat with flour. Then pour in the broth, for example, chicken. Suitable also vegetable, mushroom or beef.
   
6. Let's mix the stuffing. Add chopped carrots and green pea. In winter, frozen peas can be used instead of fresh peas.
   
7. Mix and simmer the ingredients for 5-7 minutes. At the end, salt the filling and season it with black pepper.
   
8. Let the baked potatoes cool to room temperature. Cut the tubers in half, take out the core with a spoon, forming boats.
   
9. Add salt and a piece of butter to the baked potatoes. Pour in the hot milk and mash the ingredients into a smooth puree.
   
10. Fill the boats with chicken filling. Lay the stuffed potatoes on a greased baking sheet. vegetable oil. Let's shift the finished mashed potatoes into a pastry bag with a shaped nozzle. Pour the puree over the filling.
    
11. Put the baking sheet with the blanks in the oven for 20 minutes. We will bake at 180 degrees so that the mashed potatoes are browned on top. Serve stuffed potatoes hot, garnished with parsley sprigs.
    

It's no secret that chicken meat is considered dietary product, which, with a minimum of calories, contains a maximum of useful vitamins. It is allowed to eat on all sorts of diets and with most types of allergies. In addition, properly cooked stuffed chicken is amazing. palatability. Another plus white meat is its price: chicken is much cheaper than not only red meat, but also turkey, and the difference in taste with the latter is small.

Stuffed chicken has long been considered a delicacy. She was always served at the feast, putting at the head of the table. Golden, ruddy, juicy, fragrant, surrounded by herbs and vegetables, it has always attracted attention. It is difficult to imagine the festive table of the Slavic peoples without this dish - remember any movie about the king. And the more the mastery of the hostess was appreciated, the more interesting, varied and unusual the filling of the bird was. Just putting slices of apples and lemons into the carcass was already banal, but carefully cut off the skin, stuff it with meat and other products, as if in front of you whole chicken is already art.

Another reason for the popularity of this dish is its satiety. And if one chicken is hardly enough to feed a whole family (and everyone knows how big families used to be), then a stuffed bird, and even with a side dish, will not leave anyone hungry.

It's very festive and unusual dish. Soft raisins and rice, combined with hard nuts, give the filling an extraordinary piquancy. And the sweet and sour taste of dried grapes makes traditional taste white meat is even more interesting. In addition, the chicken is baked in the sleeve, which makes it even more tender, and the rice, raisins and nuts soaked in the released juice are really tasty.

You will need:

• chicken - 1-1.2 kg;
• round grain rice - 1.5 tbsp.;
• onion - 1 pc.;
• garlic - 3-4 teeth;
• purified pine nuts- 3 tbsp. l.;
• raisins - 3 tbsp. l.;
• seasoning for chicken (any of your choice) - 1 tbsp. l.;
• hot pepper to taste;
• olive oil 1 tbsp. l. plus oil for frying;
• salt to taste;
• baking bag.

Stages of preparation.

1. Rinse the chicken carcass under running cold water and pat dry with a towel. Finely chop the peeled onion and garlic. Fry chopped vegetables in hot olive oil.

2. Add washed rice and half a tablespoon of seasoning and mix everything well. Pour in boiling water and simmer until fully prepared rice.

3. Remove the neck from the chicken, if any. In a separate bowl, mix the remaining seasonings with olive oil. Thoroughly coat the inside of the chicken belly with the resulting mixture.

4. Divide the finished rice into 2 parts: for garnish and for stuffing (literally 4 tablespoons are enough).

5. In another pan, lightly fry the pine nuts in hot olive oil. When they just start to brown, add the raisins and fry it all for literally 5-10 seconds, stirring constantly.

6. Mix raisins and nuts with rice. Fill the skin around the neck with the minced meat and sew or stab with toothpicks so that nothing spills out.

7. The remaining minced meat must be placed in the belly of the chicken and sewn up in the same way.

8. Wipe the carcass on all sides with a mixture of seasonings with olive oil.

9. Place the chicken in a roasting bag, tie it tightly and pierce it in several places with a toothpick or knife to circulate air.

10. Bake in the oven for about an hour at a temperature of 180-190 degrees.

Juicy stuffed chicken with rice and raisins is ready. You can serve the dish hot, laying it on the rest of the side dish and garnishing with herbs.

You will need:

• chicken - 1 kg;
• onions - 2 heads;
• champignon mushrooms - 150 gr.;
• salt - 0.5 tsp;
• sour cream - 2 tbsp. l.;
• paprika - 0.5 tsp;
• thyme - 0.25 tsp;
• vegetable oil (can be sunflower or olive) - 2 tbsp. l.;
• a mixture of peppers to taste;
• greens to taste.

For the sauce you will need:

• salt - 1 tsp;
• estimate - 4 tbsp. l.;
• mustard - 1 tsp;
• paprika - 1 tsp;
• thyme - 0.5 tsp;
• a mixture of peppers to taste.

Stages of preparation.

1. Peel the onion and cut into small cubes. Cut the washed mushrooms into pieces, chop the greens.

2. Chop the butter in a frying pan and fry the onion and mushrooms until half cooked.

3. Pour the finished mixture into a deep bowl and add sour cream, salt, herbs, paprika, pepper and thyme. Mix everything well and leave to brew under the lid.

4. Rinse the chicken carcass under cold water and pat dry with paper towel.

5. In a separate bowl, mix all the ingredients for the sauce.

6. At the bottom of the dish where you will bake the chicken, pour a little oil and put the carcass there. Stuff with prepared mixture.

7. To prevent anything from falling out during cooking, secure the pocket with toothpicks or sew it up. To prevent the bird's wings from being burned, they can be wrapped in foil.

8. Coat the chicken with sauce and bake in the oven at 180-190 degrees for about an hour.

Serve hot with fresh vegetables and herbs. Stuffed chicken with champignons turns out to be very juicy and hearty at the same time, do not forget to put a little stuffing on a plate for everyone, it will be an excellent side dish. Garnish the dish with fresh vegetables and lettuce. Bon Appetit!

Stuffed chicken according to this recipe is quite spicy and very satisfying. The ingredients are all simple, available at any grocery store. The finished dish looks very festive due to the different colors of the filling, especially if you decorate with herbs and bright vegetables.

You will need:

• chicken - 1-1.5 kg;
• canned white beans - 200 gr.;
• sausage "Cherizo" (can be replaced with any thin smoked sausage with fat) - 150 gr.;
• onions - 1 head;
• lemon - 0.5 pcs.;
• garlic - 2 teeth;
• olive oil 2 tbsp. l.;
• black pepper to taste;
• paprika to taste;
• Provencal herbs to taste;
• chili pepper to taste.

Stages of preparation.

1. First, cut the sausage into small pieces.

2. Peel the onion and garlic. Cut the onion into quarter rings, and crush the garlic with a knife and chop together with chili peppers.

3. In heated olive oil, fry the sausage until the fat evaporates from it. Add the onion and fry, stirring, until the onion is golden brown. Next, you need to add Provence herbs, garlic and chili peppers and mix everything well.

4. Literally after a couple of minutes, add the beans, reduce the heat and simmer for 3-5 minutes.

5. Rinse chicken under cold water and pat dry with paper towel. Stuff the chicken with the sauteed vegetables and sausage very tightly, leaving a little room for half a lemon.

6. Place half a lemon in the bird's abdomen and stab with toothpicks or sew with thread so that the filling does not spill out during cooking.

7. In a separate bowl, mix paprika and black pepper with olive oil. Rub the chicken well with the mixture.

8. Put the chicken in a baking dish and pour a little water into the bottom of the dish. Cover with foil matte side out, poke a few holes with a toothpick or needle.

9. Send the chicken to marinate in the refrigerator for 30-60 minutes. Preheat the oven to 180-190 degrees and bake the chicken for about an hour.

10. Remove the foil and bake for another 15-20 minutes to form a beautiful golden crust.

11. Squeeze the lemon juice from the chicken into a separate bowl (you can add the pulp), pour in the juice released during the roasting of the chicken, add a little pepper and mix well.

Stuffed chicken is ready to serve. Cut the bird along the belly and pour the resulting sauce over both the bird and the filling. The aroma will be simply amazing, it will be more and more difficult for guests to cope with curiosity and hunger, so do not waste time, but immediately serve the dish on the festive table.

When cooking chicken with apples and lemons, you need the most simple ingredients, which, moreover, are inexpensive, while the result is amazing. The sweetness of the apples and the acidity of the lemon mix wonderfully and soak the poultry meat, making it savory, while the cooking process keeps the chicken juicy and tender.

You will need:

• chicken - 1.5 kg;
• apples - 3-4 pcs.;
• lemon - 1 pc.

For the marinade you will need:

• mayonnaise (can be replaced with sour cream) - 150 gr.;
• garlic - 3 teeth;
• salt - 1 tbsp. l. with top;
• ground coriander - 0.5 tbsp. l.;
• turmeric - 0.25 st. l.;
• ground chili pepper to taste;
• black pepper to taste.

Stages of preparation.

1. Wash the chicken under cold water and pat dry with paper towels. In a separate bowl, mix mayonnaise, turmeric, coriander and pepper. Squeeze the garlic here and mix everything again.

2. Coat the chicken with the resulting marinade on all sides, including the inside.

3. Wash apples and lemons, dry and cut into small slices, mix with each other. Stuff the chicken with fruit and fasten the seam with toothpicks or threads. In the pocket in place of the neck, you can also place fruit slices.

4. Leave the chicken prepared for baking to marinate for several hours in the refrigerator. Preheat the oven to 280 degrees. Transfer the carcass to a baking dish. You can add any vegetables you like to the chicken. For example, zucchini, eggplant or potatoes. Dip them in the chicken marinade first.

Roast the chicken for about an hour. Serve hot. Before putting the dish on the table, remove the toothpicks or threads that were used to fasten the abdomen and neck area.

To serve, place the chicken on a large platter, spread the baked vegetables and stuffing around, pour over the juices formed during baking. You can decorate with greenery. Amazing juicy stuffed chicken with apples will be remembered for a long time.

It is very simple and hearty meal, where both meat and side dishes are cooked at the same time. By itself, buckwheat mixed with fried vegetables is very appetizing. Here it is also soaked in chicken juice, which makes its taste rich. And thanks to the bouquet of seasonings and the baking process, the stuffed chicken turns out to be very soft, juicy and fragrant.

You will need:

• chicken - 2 kg;
• onions - 1 head;
• carrots - 1 pc.;
• buckwheat - 0.75 cups;
• vegetable oil (sunflower or olive) for frying vegetables.

For marinade:

• honey - 1 tbsp. l.;
• seasonings to taste;
• salt to taste.

Cooking steps:

1. Be sure to wash the chicken under running water and pat it dry with a paper towel. Mix all the marinade seasonings with honey and rub the chicken with the resulting mixture.

2. Send the bird to marinate overnight in the refrigerator. Continue cooking the next day. Peel onions and carrots. Cut the onion into small pieces, and grate the carrots on a coarse grater.

3. In the meantime, put the buckwheat to boil. Don't forget to salt. Fry the onions and carrots in hot oil until golden brown Luke. In a separate bowl, mix buckwheat and fried vegetables.

4. Stuff the belly and neck area of ​​the chicken with the resulting mixture, stab with toothpicks or sew with threads so that buckwheat with vegetables does not fall out during cooking.

5. Wrap the chicken in 2 layers of foil, shiny side in. The better you pack the bird, the more juice will be preserved, which means that the meat will turn out juicy and soft.

Bake the chicken at a temperature of 180-200 degrees for about 1.5 hours. Then unfold the carcass and bake for another half hour to form a golden crust.

The dish is served hot. Additional garnish is not required, but fresh vegetables and greens will not be superfluous. Such a hearty chicken is suitable for both a holiday and a hearty family dinner on a day off.

Like any dish where meat and a side dish are cooked at the same time, such a chicken turns out to be amazing. Thanks to the spices and mushrooms used, the bird acquires an extraordinary aroma, and the filling, saturated with meat juice, becomes truly tasty. At the same time, the cooking process will not require anything supernatural from you - everything is very simple and affordable. And of course, this cooking option stuffed chicken A real gift for potato lovers.

You will need:

• chicken - 1.5 kg;
• potatoes - 400 gr.;
• champignon mushrooms - 250 gr.;
• onion - 1 pc.;
• sour cream - 2 tbsp. l.;
• mayonnaise - 2 tbsp. l.;
• garlic - 3 teeth;
• vegetable oil (sunflower or olive is suitable) for frying;
• salt to taste;
• pepper to taste;
• seasonings to taste.

Stages of preparation.

1. Rinse chicken with cold water and pat dry with paper towel. Remove the main bones from the carcass, leaving the legs and wings intact.

3. Peel potatoes and onions, rinse mushrooms. Cut the potatoes with mushrooms into small cubes, finely chop the onion.

4. Fry the potatoes in hot oil over medium heat until crispy. Transfer potatoes to a separate bowl.

5. In the same pan, fry the onion until golden brown, and then add the mushrooms to it, salt and pepper to taste and cook for about 5 minutes more. Mix potatoes with mushrooms and onions.

6. Put the chicken in a baking dish and stuff with the stuffing. Fasten the slit on the abdomen and in the neck area with toothpicks or threads.

7. In a separate bowl, mix sour cream, mayonnaise and crushed garlic. Rub this sauce on all sides of the chicken.

8. Send the chicken to bake for about 15 hours in an oven preheated to 180 degrees. During this time, you need to turn it over once and grease it at least twice with a mixture of sour cream with mayonnaise and garlic.

Serve hot, garnished with herbs. Bon Appetit!

Festive chicken stuffed with plums and apples - video recipe

As you can see, all the recipes are quite simple, and a set of products can be bought at the nearest supermarket. And if you and your loved ones love chicken, but you have run out of ideas on how to serve it tasty and beautiful, cook stuffed bird according to one of these recipes - admiring exclamations are guaranteed. Just a little of your efforts, and the original delicious dish is on your table.

The luxurious look of the dish makes you think that the hostess conjured over it for at least four hours. And she put all her skill into it. Let your guests continue to think so, while you will spend no more than half an hour cooking. Your oven will do the rest.

Subtleties of food preparation

How delicious to stuff a chicken? There are no trifles in the question of how to cook stuffed chicken in the oven in whole or in parts. Here are the main secrets of the dish.

• Choose a medium-sized carcass. Even if you are expecting big company, do not buy the largest chicken. Her meat always turns out to be tough, and the carcass is baked unevenly, it takes a long time to cook. Use a carcass of a large chicken or chicken weighing up to 1.5 kg. This will not cause trouble and will please with a delicate taste.
• Use fresh meat. What is stored in your freezer, leave for boiling or frying. For the sumptuous taste of roasted poultry, buy fresh or chilled.
• For stuffed chicken legs in the oven, buy drumsticks with perfectly whole skin. The fact is that the filling will fit exactly into it, and with the slightest damage, the “stocking” for stuffing will tear.
• Stuffing for chicken in the oven is placed inside the carcass in cooked form. The only exception is rice, which can be boiled until half cooked. Other ingredients should be ready to eat.
• Rub the inside of the carcass with spices and salt. And then add the stuffing. So the meat inside will not be fresh.
• You can pre-marinate the chicken so that the meat gets special taste and aroma.
• After laying the filling, the skin must be sewn up or chipped with toothpicks so that the contents do not leak out.. This is especially important for juicy, vegetable and fruit fillings.
• Bake the carcass according to its weight: 40 minutes per kilogram of weight. To cook a chicken of an ideal weight of 1.5 kg, 1 hour in the oven is enough. Check for readiness by piercing the thigh. If the juice is light, you can get the dish.

How to stuff chicken for baking in the oven? Here are some popular combinations:

• mushrooms, onions, cheese;
• rice with dried fruits (combine prunes, dried apricots, raisins);
• potatoes with aromatic herbs, garlic;
• apples, nuts;
• buckwheat with chicken liver.

Stuffing the whole carcass

Which recipe for stuffed chicken in the oven to choose depends on your preferences. For example, for a family celebration in which children participate, use rice with dried fruits or apples with nuts. This has a sweetish taste, light and healthy. Suitable for an adult company hearty options with buckwheat, potatoes. Much less calorie recipe with vegetables. We will tell you more about it.

With vegetables

Stuffed chicken with vegetables in the oven - hearty, but light dish. Using onions, tomatoes, eggplants as part of the filling, you can not worry about harm to the figure. And choosing the most dietary part of the carcass breast, you can use it even during a diet.

You will need:

• chicken carcass - 1 pc.;
• bell pepper- 2 pcs.;
• onions - 2 heads;
• tomatoes - 2 fruits;
• eggplant - 1 pc.;
• mayonnaise - 2 tablespoons;
• salt, pepper, aromatic herbs.

Cooking

1. Lubricate the carcass with mayonnaise, rub with salt, pepper, spices (basil, oregano, marjoram, rosemary to choose from). Leave for 2 hours.
2. Clean and cut the vegetables into medium pieces.
3. Fry them in a pan, salt, add pepper. Spread in the following sequence: onion, bell pepper, eggplant, tomato.
4. Place the filling inside the carcass, fasten the abdomen.
5. Put the chicken on a baking sheet, bake at 180 ° until cooked.

Eggplant in ready dish may bitter. To remove bitterness from them, put the vegetable cut into pieces in a bowl and pour salted water over it. Leave for 10 minutes, drain the water, dry the pieces. Drizzle them with vegetable oil before frying them so they don't absorb all the oil from the pan.

with potatoes

Chicken stuffed with potatoes in the oven is a win-win solution for a large company. She will also fit family dinner because all the ingredients are familiar and beloved. But appearance dishes are sure to please the household.

You will need:

• chicken carcass - 1 pc.;
• potatoes - 600 g;
• onion - 1 large head or 2 small ones;
• garlic - 3 cloves;
• mayonnaise - 3 tbsp. spoons;
• salt pepper.

Cooking

1. Rub the carcass with a mixture of mayonnaise and garlic, leave for 2 hours.
2. Peel the potatoes, boil until tender.
3. Peel and chop the onion, fry until tender. Mix with potatoes, salt, add pepper.
4. Place the mixture inside the carcass, secure the skin with toothpicks.
5. Bake until done at 180°.

Depending on what kind of filling you want to get, boil the potatoes until half cooked or crumbly. The first in the finished dish will remain in pieces, the second will turn into mashed potatoes.

Stuffing the thighs with a photo

Not only the whole carcass, but also the stuffed chicken drumstick in the oven looks original and festive. Moreover, the shanks are always surprising, because in appearance they are no different from the usual legs. But inside... Mixture delicious toppings mixed with meat and without any bone makes you think about the magic of the hostess. And rightly so. Let's start tinkering!

You will need:

• shins or thighs - 8 pcs.;
• mushrooms (champignons, oyster mushrooms) - 200 g;
• onion - 1 head;
• egg - 1 pc.;
• breadcrumbs- 100 g;
• butter- 1 teaspoon;
• salt pepper.

Cooking

1. Rinse the legs, dry, remove the skin from them.
2. Separate the meat from the bones, chop in a blender or meat grinder.
3. Finely chop the onion and mushrooms.
4. Fry the onion until golden brown, add the mushrooms, fry until tender.
5. mix mushroom stuffing with meat, salt, add pepper, mix.
6. Place the filling inside the "stockings" made of leather, form rounded legs, fix the skin.
7. Beat the egg, dip the leg in it, dip in breadcrumbs, place on a baking sheet. So bread all the drumsticks.
8. Bake for 25 minutes at 180°.

To separate the skin from the legs, start at the top of the legs. The skin is good there. Carefully cut off the films with a knife. When you reach the bend of the leg, be especially careful, as the skin fits snugly here. It is better to cut it with pieces of meat, which can then be removed. At the junction of the bone with the cartilage, lower the skin as far down as possible and chop off the bone. You should get a skin with cartilage, convenient for laying out the filling.

What will the stuffed chicken in the oven look like on your table? Try all our recipes and find the most delicious one!

Fried chicken, stuffed with potatoes, with lemon and garlic, cooked in the oven - this is a great dish for both dining table, and for a big holiday.

Potato Stuffed Chicken Recipe

Peel, wash and cut potatoes into slices.

Be sure to wash the lemons hot water. One cut into circles, the second cut into slices.

Boil potatoes with lemon slices in salted water (15 minutes).

Heat the oven to 190 degrees.

Wash and dry the chicken. Then rub the inside and outside of the carcass with pepper and salt.

Peel the garlic cloves. Stuff the chicken carcass with 1/3 potatoes and lemon wedges.

Add 5 garlic cloves, cinnamon and sage sprigs.

Melt the butter in a frying pan and fry the chicken on all sides until golden brown. Then put the chicken in a roasting pan, distribute the remaining potatoes and garlic around. Chop rosemary.

Cut the chile peppers in half, remove the seeds and cut into thin strips. Sprinkle potatoes with rosemary and chili peppers.

Bake in the oven

Chicken stuffed with potatoes in the oven will be cooked with garlic and lemon.

Bake the chicken for 1.5 hours in the oven, periodically sprinkling with wine.

Before serving, the dish can be decorated with sprigs of greens.

As you can see, chicken stuffed with potatoes in the oven is quite easy to prepare - you just need to follow our step-by-step recipe and do everything in order.

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Chicken is a dish that has already become traditional on the festive table. The simplicity of its preparation makes this product desirable and everyday table. Cooking chicken in the oven does not take much time, besides, you can cook it in two stages: marinate the carcass in the morning and bake it in the evening, after a hard day, or prepare it in the evening and bake it the next day. It should only be remembered that pickled meat should be stored in a cold place.

Chicken prepared in this way can be stuffed immediately before baking. Chicken stuffed with potatoes- This is an opportunity to cook both meat and side dishes at once. Potatoes cooked in this way are saturated with meat juices, aromas of spices, seasonings and garlic. Chicken meat has a high taste properties, nutritional value and boiled or stewed is considered dietary.

Cooking steps:

3) Squeeze it through the garlic press and mix with.

Ingredients:

Chicken - 1250 gr., potatoes - 5-6 pieces, mayonnaise - 200 gr., garlic - 5-6 cloves, salt, spices, pepper.