Sleeve-cooked chicken with vegetables is a rather nutritious and delicious dish that can be served hot for lunch or dinner. It is very easy and quick enough to prepare, allowing you to add ingredients for every taste. The approximate cooking time is 120 minutes.
It is necessary
-
- 1 medium sized chicken;
- about 2 kg of potatoes;
- 2-3 medium carrots;
- 200 g mushrooms
- preferably champignons;
- salt
- pepper and various spices.
Instructions
Step 1
Potatoes and carrots must be carefully peeled and washed, and the mushrooms must be washed very thoroughly in running water. Defrost the chicken before cooking and rinse again in running water. Depending on the condition of the chicken, singing or skinning is allowed.
Step 2
Cut the potatoes into 4-6 pieces, cut the carrots into medium slices and chop the mushrooms into small pieces. Salt everything, season with different spices to taste, mix, and then put in a previously prepared baking sleeve.
Step 3
Grate the chicken thoroughly inside and out with prepared spices and leave for about 7-10 minutes, then place in a pre-cooked sleeve on top of vegetables to be cooked in chicken juice. Tie a sleeve on both sides.
Step 4
Then place the sleeve on a clean baking sheet, making sure that the corners of the sleeve do not touch the walls of the oven. Place in an oven well preheated to 180 degrees for 1 hour.
Step 5
After the time has passed, carefully cut the sleeve along the seam and leave in the oven for about 15-20 minutes, so that the chicken is slightly browned and crispy. The readiness of the chicken and vegetables is determined by piercing a sharp knife. If it comes in easily, it means that the dish is ready.
Step 6
Serve hot on a wide plate with herbs. Place the lettuce leaves on the bottom of this plate, but so that they slightly look out of the plate. Put the chicken in the middle and carefully baked vegetables around.
