STUFFED CHICKEN PIECES – TÖLTÖTT DARABOLT CSIRKE
Breast of Chicken
Hungarian style stuffing adds great flavour to chicken. Use 2 whole legs or 4 thighs or 2 halves of a chicken breast for this recipe. Remove the bones, but keep the skin attached if at all possible. You can stuff skinless deboned chicken breasts too, but the skin helps to keep the meat intact or from drying out during baking. Furthermore, the skin ads flavour to the meat. It is easy to remove the skin just before serving.
Always roast the chicken pieces in a metal pan or pot with a well fitting lid. Foil cover doesn’t seem to work that well. You need a lidded roaster or an ovenproof pot with a well fitting lid. If you roast chicken pieces this way, your meat will stay succulent.
deboned, butteflied and stuffed thighs
thighs rolled up in the frypan
Stuffed Chicken Pieces
4 half chicken thighs
salt to taste
1 batch of Hungarian chicken stuffing
2 Tbsp extra virgin olive oil
• Wash, dry and salt the meat.
• Keeping the skin on the chicken, remove the bones.
• Do not discard; the bones are good for stock.
• Place the meat with the skin down on a cutting board.
• Butterfly and lightly pound the meat out with a meat tenderizer.
• Lightly salt the meat and set it aside.
• Preheat the oven to 375F.
• Make the stuffing next.
• Divide the stuffing on the meat and roll them up, so the skin is on the outside.
• Tie up each piece with a kitchen cord.
• Place 2 Tbsp olive oil in a non-stick fry pan.
• Heat the oil and arrange the chicken pieces in the pan.
• Cook each side for 1 minute until it browns slightly, searing in the juices.
• Transfer the meat to a lidded ovenproof metal pot or a small roaster with a lid.
• Pour the remaining juices from the fry-pan over the meat.
• Cover and place in the preheated oven.
• When the skin begins to get a bit of color, cover and continue roasting covered.
• Uncover for the last twenty minutes to crisp up the top.
• Remove from the oven and discard the kitchen cords.
• Tent with aluminum foil for 5-10 minutes before serving.
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