I love this recipe for its versatility. You can add any product you like to the filling. You can even use a ready-made frozen vegetable mixture. If you use vegetables contrasting in color, you will get a very bright and festive dish. The number of vegetables for the filling is optional and depends on your preferences. The dish can be served as a main hot or cold appetizer. You don't have to bake the bird. If you are maintaining a proper diet it is possible to prepare on pair.
Cook Time | 30 minutes |
Servings |
Ingredients
- 1000 gram Chicken
- 1 piece Onion
- 2 tablespoons Butter
- 1 slice Loaf
- 100 ml Cream
- 1 piece Carrot
- 1 handful Green peas (canned)
- 1 handful Beans (string)
- 1 hanful Black olives
- 200 gram Champagnons canned whole
- 200 gram Ham
- Bulgarian pepper
- 1 clove garlic
- 1 teaspoon Salt
- 1 teaspoon Paprika sweet
- 1 teaspoon Garlic powder
- 3 tablespoons olive oil
- Coriander to taste
- Black pepper to taste
Ingredients
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Instructions
- On the side of the legs, begin to separate the skin from the meat, cutting it if necessary with a sharp knife. In the area of the lower leg, cut the bones with a knife, leaving part of the joints on the skin. Leave the wings intact, separating the bones in the area of the shoulder joints. Making this manipulation, try not to violate the integrity of the skin. Wash the skin well and dry it with a paper towel.
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