The dishes in the oven are very aromatic and therefore even more attractive. Bake the chicken with mushrooms on the hot side, and guests will feel welcome from the doorway. A good mood will be provided to everyone, and after the celebration you will receive a lot of compliments, as a skillful and caring hostess.
It is necessary
- For chicken with mushrooms in sour cream:
- - 1 medium chicken (1, 3-1, 6 kg);
- - 500 g of small mushrooms;
- - 150 g of 20% sour cream;
- - 5 cloves of garlic;
- - 2 tsp ground paprika;
- - 1/2 tsp ground black pepper;
- - salt;
- - vegetable oil;
- For stuffed chicken:
- - 1 chicken;
- - 500 g of champignons;
- - 1 large onion;
- - 80 g of butter;
- - 1 tbsp. spices for chicken;
- - salt;
- - vegetable oil.
Instructions
Step 1
Baked chicken with mushrooms in sour cream
Wash the chicken, pat dry with a paper towel and cut into separate pieces: thighs, drumsticks, wings, breast. Rub them with salt, black pepper and place in a deep bowl. Add sour cream there and mix well to distribute the sauce evenly. Leave the bird like this for at least half an hour.
Step 2
Rinse the mushrooms and place in an even layer on the bottom of a baking dish or duckweed, oiled with vegetable oil. Peel the garlic cloves, press down with a knife and insert between the mushrooms. Sprinkle them with a little salt. Place the chicken slices on top, top with the sour cream remaining in the bowl and sprinkle with paprika.
Step 3
Cover the dishes with foil, wrap the edges tightly over the sides of the mold and place them in an oven preheated to 240oC for 20 minutes. Reduce the temperature to 190oC and cook the dish for 25-30 minutes, then remove the silver paper and bake the chicken and mushrooms for another 10 minutes until golden brown. Serve with the sauce and mushroom garnish.
Step 4
Chicken stuffed with mushrooms
Thoroughly grind the prepared chicken carcass with spices and salt, both on the outside and on the inside. Wrap it with cling film and place in the refrigerator for several hours, or better overnight.
Step 5
Cut the champignons into longitudinal slices, remove the husks and chop the onion. Heat vegetable oil over medium heat and fry the mushrooms and onions in it. Simmer them for 10-15 minutes, until the liquid evaporates, salt to taste.
Step 6
Stuff the chicken with cooked roasts and sew up with unpainted threads or hold together with toothpicks. Transfer the poultry to an oiled baking sheet. Carefully peel off the skin in several places and insert a piece of butter into these "pockets".
Step 7
Wrap the chicken legs and wings with foil or parchment to prevent them from burning, and put it in the oven for 1-1.5 hours, setting the temperature to 200oC. Check the doneness of the meat by making a puncture in the thick part of the carcass. If clear juice flows out, then it is ready, if pink - bake for another 5-10 minutes.
