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Print Recipe
Chicken in the Sleeve Stuffed with Buckwheat and Mushrooms Recipe
If you like soft and tender poultry meat and at the same time with a crispy crust, then cook the chicken in the sleeve. Fragrant filling will give the dish a special charm. This chicken can be served to guests and family dinner!
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Buckwheat boil in the ratio of 1 to 2 almost ready. The taste of buckwheat should be slightly undercooked.
    Buckwheat boil in the ratio of 1 to 2 almost ready. The taste of buckwheat should be slightly undercooked.
  2. Mushrooms fry with onions, salt and pepper to taste.
    Mushrooms fry with onions, salt and pepper to taste.
  3. Add the buckwheat. Stir. Filling is ready.
    Add the buckwheat. Stir. Filling is ready.
  4. Grate the chicken with coarse salt and chicken masala per day. Cover with plastic wrap. Put in the fridge for a day.
    Grate the chicken with coarse salt and chicken masala per day. Cover with plastic wrap.
Put in the fridge for a day.
  5. Remove the chicken from the fridge and fill with minced meat. Stab with toothpicks.
    Remove the chicken from the fridge and fill with minced meat. Stab with toothpicks.
  6. Place the chicken in a baking sleeve. Staple the edges. Put in the oven for 1 hour 10 minutes at a temperature of 200 degrees.
    Place the chicken in a baking sleeve. Staple the edges. Put in the oven for 1 hour 10 minutes at a temperature of 200 degrees.
  7. Bon appetit!
    Bon appetit!

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