Stuffed Chicken

Ingredients for Stuffed Chicken

Instructions for Stuffed Chicken

To prepare the Stuffed Chicken recipe, please follow these instructions:

First you can flavour the chicken with salt and pepper. So you oven to 200 degrees C preheater. alm. oven.

Arrow skalotte onions, chop them, and fry them in butter until they are clear. Then you father's mixes, herbs, eggs, bread crumbs and cognac. Season the mixture, fill it in the chicken, and sew the opening with cotton thread, or kødnåle.

Put the chicken in a frying pan, and Brown it on all sides in butter and oil, are taken up.

Slice the leek, carrot and celery in fine strips sautéed well in the excess fat.

Now you add half the wine and put pork slices on the chicken. Increased the under lid in the oven (hot air oven 180 degrees, gas heater step 3) in 45 minutes, and pour out regularly with juices.

Take the lid off and let chicken after Brown in 10 minutes.
Take it out of the oven, and keep it warm.

Pour the rest of the wine in juices, let it boil up, and pour it through a sieve. Cook it up with the cream, and allow it to cook in, for it thickens.

Finally cuts you chicken out and damaging it on a platter.
Server the sauce separately here.